Italian Flavored Pancakes

INGREDIENTS

1    cup all-purpose flour *

1    tablespoon baking powder

¼   teaspoon salt

2    teaspoons dried oregano

¼   cup grated Parmesan cheese

1    beaten egg

2    tablespoons olive oil

3    teaspoons minced garlic

1    tablespoon tomato paste

1    cup 2% milk

METHOD

In a large bowl, mix together the flour, baking powder, salt, oregano and Parmesan cheese. In a small  bowl, mix together the egg, olive oil, garlic and tomato paste.

Whisk the egg mixture and ½ cup of milk into the flour mix. When mixed, add another ¼ cup of milk and whisk that in. The batter should be thick and heavy and not pour well. Slowly mix in parts of the last ¼ cup of milk until the batter becomes just thin enough to pour well – you may not use all of the milk or may need just a bit more.

Heat a non-stick frying pan over medium heat and add ¼ cup of batter. Cook until bubbles rise in the pancake and the edges look stiff, 4 to 5 minutes. Turn the pancake over and cook again for 2 to 3 minutes until browned. Remove to a separate plate and keep warm. Continue with the remainder of the batter, one pancake at a time.

*NOTE: Mix two flours if so desired, but always have ½ cup of all-purpose. I tried with ½ cup of garbanzo bean flour and it worked well.