These wholemeal pancakes have been topped with a Maltese recipe from my cousin in Malta. The topping is made using broad beans, garlic, onion, potato, tomatoes, tomato paste, Maltese gbejniet and parsley. My cousin also mixes in a beaten egg but I have fried an egg and placed it ontop. Happy pancake day. I am looking forward to the Easter period.
The topping is a Maltese recipe from my cousin in Malta which was passed down from her mother (my aunty). I thought it would be a great recipe to try on Pancake day with some pancakes.
I made wholemeal pancakes but you can use any pancakes you wish.
The topping contains potatoes and if you wish to omit them if having with pancakes then do so. If having the dish without the pancakes then this makes a delicious meal in itself.
Also, if you don’t have Maltese cheese then you can just cook everything else first and then add ricotta at the end or any other cheese when cooking such as feta or halloumi.
Also my cousin mixes 2 beaten eggs in the dish while cooking but I have omitted the beaten eggs and placed a runny fried egg on top.
I hope you enjoy pancake day. Me and my family are.
- 1 potato diced and boiled for about 20 minutes until soft.
- 1 onion finely chopped
- 1 clove garlic chopped
- 1 bowl of broad beans (I have used frozen but use fresh if available).
- 2 tomatoes chopped
- 1 tablespoon of tomato paste
- 1 small bunch of parsley chopped
- 2 small Maltese gbejniet diced.
- 2 eggs either beaten or fried.
- Whole meal pancakes or any pancakes of your choice.
- Fry the onion for 5 minutes in a large pan.
- Add the garlic and tomato paste and fry further for 1 minute.
- Add in the broad beans and fry for 10 minutes.
- Add in the cooked potatoes and fry for a further 5 minutes.
- Add in the parsley, gbejniet and beaten eggs and cook for 5 minutes more.
- If you are using fried eggs instead cook the eggs separately.
- Season with salt and pepper.
- Serve with pancakes if you wish or on its own. If using fried eggs then place the eggs on top.