How to Make Pizza Pancakes
Make the batter., Add the rest of the milk., Use a measuring cup with the batter., Refrigerate the batter., Place the pan over medium heat., Pour the batter in the pan., Flip the pancake., Continue until you have six pancakes. , Place the pan over...
Step-by-Step Guide
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Step 1: Make the batter.
In a large bowl, mix the flour, salt, egg, and half the milk.
Whisk everything together with a wire whisk. -
Step 2: Add the rest of the milk.
Mix thoroughly again. , Pour the batter into a measuring cup for better pours.
Add and mix in the melted butter. , For the best results, refrigerate the batter for about 30 minutes. , Drizzle about a tablespoon of vegetable oil in a large saucepan.
Allow the oil to slightly smoke. , Pour about 1 to 2 ladle-fulls of the mixture.
Swirl it around so that it covers the entire pan.
Turn the heat down slightly and leave the pancake to cook for 1-2 minutes. , Cook on the other side for another minute until light brown.
Remove the pancake once its cooked. ,, Drizzle about 2 tablespoons of vegetable oil in a large saucepan. , Allow the onions to become translucent in color. , Add the tomatoes, 1 tsp of dried Italian herbs, tomato puree, sugar, salt, and pepper to the pan. , Stir everything together and leave it to simmer for about 5 to 6 minutes. , Transfer the mixture to a food processor and blend until smooth. , Add a few spoonfuls of the sauce onto each pancake and smooth over evenly. ,, Allow the cheese to bubble. , Serve. , -
Step 3: Use a measuring cup with the batter.
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Step 4: Refrigerate the batter.
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Step 5: Place the pan over medium heat.
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Step 6: Pour the batter in the pan.
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Step 7: Flip the pancake.
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Step 8: Continue until you have six pancakes.
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Step 9: Place the pan over medium heat.
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Step 10: Sauté the onions and garlic.
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Step 11: Add the other ingredients.
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Step 12: Allow the mixture to simmer.
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Step 13: Puree the mixture.
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Step 14: Add the sauce to the pancakes.
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Step 15: Add some grated cheese and then sprinkle over your toppings of choice.
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Step 16: Cook each pancake for 5 minutes.
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Step 17: Season with black pepper and garnish with some fresh basil.
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Step 18: Finished.
Detailed Guide
In a large bowl, mix the flour, salt, egg, and half the milk.
Whisk everything together with a wire whisk.
Mix thoroughly again. , Pour the batter into a measuring cup for better pours.
Add and mix in the melted butter. , For the best results, refrigerate the batter for about 30 minutes. , Drizzle about a tablespoon of vegetable oil in a large saucepan.
Allow the oil to slightly smoke. , Pour about 1 to 2 ladle-fulls of the mixture.
Swirl it around so that it covers the entire pan.
Turn the heat down slightly and leave the pancake to cook for 1-2 minutes. , Cook on the other side for another minute until light brown.
Remove the pancake once its cooked. ,, Drizzle about 2 tablespoons of vegetable oil in a large saucepan. , Allow the onions to become translucent in color. , Add the tomatoes, 1 tsp of dried Italian herbs, tomato puree, sugar, salt, and pepper to the pan. , Stir everything together and leave it to simmer for about 5 to 6 minutes. , Transfer the mixture to a food processor and blend until smooth. , Add a few spoonfuls of the sauce onto each pancake and smooth over evenly. ,, Allow the cheese to bubble. , Serve. ,
About the Author
Anna White
Dedicated to helping readers learn new skills in DIY projects and beyond.
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