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:
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
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.