Tomato Tapenade Pancakes with Cheese & Oregano

Updated: Aug 19, 2020

A Savoury cross between fluffy American and traditional pancakes. Packed with umami and nutrition that will set you for a day. I first discovered Tapenade on my holiday in France down south in Le Muy near Cannes, where every now and then a local marketplace happens. They had tons of this stuff, mostly olives blended with garlic and anchovies. I tried a few different kinds and I took this Mediterranean idea with me home. Since then I have prepared Tapenade numerous times, using different ingredients in different ratios and I found that Olives and Sun-Blushed Tomatoes work the best as a base and everything else is extra. Have fun and play with it!

Ingredients for the 5 big pancakes:

  • 2 eggs

  • 150g (3.5oz) self-rising flour

  • 1tsp baking powder

  • 2tsp sugar (helps to caramelise the outside)

  • 200ml (0.21quarts) milk

  • 25g (1oz) melted warm butter

Ingredients for tomato tapenade:

  • 60g (2.1oz) of mixed Conservolia and Kalamata olives, stones removed.

  • 120g (1.4oz) semi-dried tomatoes

  • 40g (1.4oz) olive oil ( I used the oil from semi-dried tomatoes )

  • 2 cloves of garlic peeled and diced

  • 30g (1.0oz) of capers


  • Oregano

  • Black Pepper

  • Tabasco

  • Mature Cheddar

  • Fresh Tomato


1. Begin by preparation of tapenade. Blend all the ingredients together or chop by a knife. You can store it in a jar in the refrigerator for up to four weeks. You can also use it for a quick pasta dish or spread for a toast.

2. To prepare pancakes butter, mix eggs with self-rising flour, milk and sugar. Make sure that it is smooth then mix in melted and still warm butter.

3. Cook pancakes on the medium heat with a little bit of oil to start with, if you using a non-stick pan you may not need any oil at all. Place cheese on a hot pancake to melt it (you can melt it while the pancake is in the pan as well). Enjoy!


  • My partner loves to eat these pancakes in a sweet setting with fresh strawberries and bananas, drizzled with maple syrup, I prefer savoury!

  • Adding melted butter to pancake mix helps to emulsify egg and milk, this results in a better texture.

  • You can try to add some herbs to your Tapenade like parsley or basil.

  • Semi-dried tomatoes can be prepared at home in your oven, simply cut tomatoes in four, brush with olive oil, season with salt and black pepper, drizzle with a bit of balsamic vinegar and slowly roast them until semi-dried, once cooled place in a jar with some olive oil and store in your fridge.

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This website is an online cookbook of the professional chef, Lukasz Babral, sharing his favourite, tried and tested recipes. Chef Babral has become a valuable resource for professional chef recipes and advice on cooking materials and lots of tips for home cooks. Chef Babral will show you how to make delicious and nutritious recipes so that you can make authentic dishes from around the world including Polish Recipes, English Recipes, French Recipes, Italian RecipesJapanese Recipes, Thai Recipes, Chinese Recipes, Mexican Recipes and Caribbean Recipes and other Asian foods. Chef Babral has many years of professional chef experience. There are also lots of quick-cook and easy recipes to follow as well as Pescatarian Recipes, Seafood & Fish RecipesVegetarian Recipes, Vegan Recipes and Condiments, Sauces and Pastes RecipesIn addition to recipes, Chef Babral also shares culinary techniques, advice on cooking materials and lots of tips and tricks for home cooks.

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