Mini Savory Pancakes - cooking recipe

Ingredients

1 1/4 cups self-rising flour
2 tsp sugar
3/4 cup milk
1 None egg
3 tbsp butter, melted, plus additional, for cooking
1/4 cup finely grated Parmesan cheese
2 tbsp sliced pitted black olives
2 tbsp chopped sun-dried tomatoes
1 tbsp finely chopped basil
2/3 cup mascarpone or sour cream
1 tbsp sun-dried tomato pesto
4 slices prosciutto, grilled, torn
None None Basil leaves, to garnish

Preparation

Sift flour into a large bowl. Stir in sugar.
Whisk milk, egg, melted butter, Parmesan cheese, olives, tomatoes and basil in a medium bowl. Season to taste.
Make a well in the center of the flour mixture. Gradually blend in milk mixture until batter is smooth. (Add more milk if batter is too thick.)
Heat a large nonstick skillet on medium heat. Brush with additional melted butter.
Drop heaping tablespoonfuls of batter into pan. Cook for 1-2 mins until bubbles appear on the surface. Turn and cook other side for 1 min or until golden. Transfer to a wire rack to cool. Repeat with remaining mixture, brushing the pan with butter as needed.
Meanwhile, combine mascarpone with pesto in a small bowl. Serve pancakes topped with mascarpone mixture, prosciutto and basil leaves.