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Mediterranean Pancake Dome
Mediterranean Pancake Dome

1m read

Mediterranean Pancake Dome



Summer celebrations call for a little bit of wow, and this wonderful pancake dome hailing from the Mediterranean is the perfect meal for the job. From the creative mind of Jackie Cameron, these luxurious layers of veggies encased in a fluffy pancake will please crowds for brunch, lunch or dinner.





●      250g cake flour

●      ½tbs white Sugar

●      Pinch of salt

●      3 whole eggs, beaten

●      1½ cups full cream milk

●      ½ cup water

●      20g butter, melted

●      50-100 ml full cream milk



Mix the flour, sugar and salt together. Add the eggs, milk (first amount) and water gradually.  Mix in the melted butter. All to stand for two hours. Before cooking, add 50-100 ml milk. The batter should have the consistency of light cream. Cook in a non-stick frying pan. Set aside



●      1 whole Red Pepper, roasted and sliced

●      1 whole Yellow Pepper, roasted and sliced

●      1 small Aubergine, roasted and sliced

●      2 whole Baby Marrow, roasted and sliced

●      5 Button Mushroom, roasted and sliced

●      ¼ cup Cauliflower, cut into small florets and blanched

●      ¼ cup Broccoli, cut into small florets and blanched

●      50ml Basil Pesto

●      30ml Dukkah (or a mixture of toasted seeds)

●      Extra: Curry Oil



Line a 250 ml muffin cup with a pancake. Layer the vegetables inside the pancake, alternating with the basil pesto.  Fold the pancake to enclose all the ingredients inside. Place in the Defy cooker at 180˚C for 15-20 minutes or until warm through. Remove from the oven and turn out onto a plate, with the folded side at the bottom to create a dome.

Serve with the dukkah and curry oil.