Yet again, a dish that sounds better under the Italian name than “Chewy Mountain Pancakes with Pesto.”
I had made Pesto for the Minestrone, and though I halved the recipe, I knew there was going to be quite a bit left over- perfect opportunity to make these little babies as a nice appetizer for my soup!
These are REALLY easy.
- 1 3/4 cup water
- 1 cup semolina flour
- 1 cup all purpose flour
- 1/2 tsp salt
- Olive Oil to Grease the pan
- Pesto to garnish
Combine the first four ingredients in a bowl and stir until there are no lumps.
Heat oil in a large pan over medium low. Pour little dollops of batter onto the pan and spread it around best you can- it should be like a thick pancake batter.
Cook for about four minutes, flip, cook four minutes longer. It should be golden brown… mine were golden brown in some spots- but not as lovely as I was hoping for.
At this point, they can be stacked and kept warm until they are ready to be served. OR if you are like me, you can just eat them off the grill because you are starving and have no patience.
Serve with a dollop of pesto.
A few made it onto a plate for Mark.
Not the most beautiful dish- but satisfying, easy, and a great vessel for shoveling delicious pesto into my tummy.
This recipe is from Cooking with Italian Grandmothers.
If you want the full recipe and a much more lovely photo of the end product- check here. Enjoy!