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 mint leaves
4 hard-boiled eggs, diced
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 mint 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 mint leaves
4 hard-boiled eggs, diced
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 mint leaves
1/2 cup grated Parmesan cheese
Salt to taste
Prepare the filling: cook the oats in enough water until it becomes mushy
Drain and mix with yogurt, onion, mint, and salt
Add the egg and mix. Reserve
Make the batter: blend all the ingredients in a blender until it forms a thick consistency
Grease an anti-adhesive skillet, 18cm in diameter, with butter
Heat over medium heat
Cook pancakes using 1/4 cup of batter, rotating the skillet off the heat to spread the batter evenly
Flip and cook for both sides, then repeat until all the batter is used up
Prepare the sauce: blend all the ingredients in a blender and reserve
Place a pancake on a plate and spread 1/2 cup of filling over it
Cover with another pancake and drizzle with some sauce
If desired, warm in the microwave before serving
828 calories per serving
