Name: Zorba’s Stuffed Pancakes
Yield: Serves 8–10
Ingredients: salt and black pepper; groundnut oil for frying; 5 oz (150 g) strong plain flour; 2 large eggs (size 1–2); 1 teaspoon (5 ml spoon) dried oregano; 3 oz (75 g) firm white cabbage, shredded finely; 2 firm tomatoes, chopped small; 2 oz (50 g) black olives, chopped finely; 6–7 oz (175–200 g) Caerphilly or Wensleydale cheese; 1 tablespoon (15 ml spoon) olive oil; ¼ pint (150 ml) water; ½ pint (300 ml) milk; 1 teaspoon (5 ml spoon) salt

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

These are almost like Russian Minis, but have a filling rather like a traditional Greek salad. They have to be prepared in advance, but hot pancakes always prove a great success. This is a fairly substantial first course which can also make a supper dish. I always treat my first one or two pancakes as a trial; after that I find I get into the swing of it. This batter mixture makes particularly light pancakes; if you have any left over make some extra ones and keep them in your freeze