Mediterranean Pancake Stack Recipe

First make the tomato sauce by warming the olive oil in a saucepan and gently frying the onion for 5 minutes until soft.

Add the garlic for 1 minute then add the tomato passata, oregano, chilli and sugar and gently simmer for 20 minutes. Season with salt and pepper.

While the sauce is bubbling, make the pancake batter by placing the flour in a bowl, making a well in the middle and adding the eggs and half the milk & water.

Using a whisk gradually combine the flour with the egg and milk mixture, adding in all of the milk and water to create a smooth batter.

Melt a knob of butter in a frying pan, wipe away the excess with kitchen towel and heat to high.

Pour 1/8th of the batter (a small ladle) into the pan, swirl around and cook for a couple of minutes on one side until the pancake starts to come away at the sides.

Flip and cook on the other side for another minute or so then place on a plate and keep warm while you make the rest (around 8 in total).

Wilt the spinach, drain well and squeeze out any excess water before chopping finely.

To serve, place a pancake on a baking tray, cover with a spoonful of tomato sauce, a scattering of spinach and a small handful of cheddar and mozzarella.

Continue until all of the pancakes are used, keeping a spoonful of sauce and cheese for the top. Finally sprinkle with Parmesan and place under a hot grill for 5 minutes until the cheese is browned and bubbling.

Delicious served with salad.