For the filling
2 3/4 cups rolled oats, soaked overnight (500g)
1 cup natural yogurt
1 medium onion, finely chopped
1/4 cup fresh parsley leaves
4 cooked eggs, chopped
Salt to taste
For the batter
2 cups all-purpose flour (240g)
3 eggs
1 1/2 cups milk (360ml)
1/4 cup unsalted butter (50g)
1 tablespoon active dry yeast
Pinch of salt
Unsalted butter (for greasing)
For the sauce
3/4 cup olive oil
1/2 cup fresh parsley leaves
1/2 cup grated Parmesan cheese
Salt to taste
For the filling
2 3/4 cups rolled oats, soaked overnight (500g)
1 cup natural yogurt
1 medium onion, finely chopped
1/4 cup fresh parsley leaves
4 cooked eggs, chopped
Salt to taste
For the batter
2 cups all-purpose flour (240g)
3 eggs
1 1/2 cups milk (360ml)
1/4 cup unsalted butter (50g)
1 tablespoon active dry yeast
Pinch of salt
Unsalted butter (for greasing)
For the sauce
3/4 cup olive oil
1/2 cup fresh parsley leaves
1/2 cup grated Parmesan cheese
Salt to taste
Prepare the filling: Cook the oats in plenty of water until soft
Drain and mix with yogurt, onion, parsley, and salt
Add the egg and mix. Reserve
Make the batter: Blend all ingredients in a blender until a thick batter forms
Grease an 18cm non-stick skillet with butter
Heat over medium heat
Cook pancakes using 1/4 cup of batter each, stirring the skillet occasionally to spread the batter evenly
Repeat the process until the batter is finished
Prepare the sauce: Blend all ingredients in a blender and reserve
Place a pancake on a plate and spread 1/2 cup of filling
Cover with another pancake and drizzle with sauce
Serve warm, if desired
Each serving contains approximately 828 calories.
