Hannaford homepage

Print This Recipe


Avreage Rating


Get Ready

Servings: Makes 20 to 24 pancakes (6 servings)

Cook Time: 12 minutes

Prep Time: 20 minutes


6 each eggs
1 each small onion, finely chopped
2/3 cup Finely chopped parsley
1 tablespoon finely chopped mint leaves
1 each Garlic clove, minced
1/4 cup Milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 teaspoons canola oil, or as needed
4 each (6-inch) pita breads, cut in quarters


1. In a medium bowl, whisk together eggs, onion, parsley, mint, garlic, milk, salt, and pepper.
2. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat until very hot. Spoon about 1 1/2 tablespoons of egg mixture into the pan at a time, fitting 4 rounds per batch. (The egg will spread to form 3 1/2 inch pancakes.) Cook until the bottoms are lightly golden, about 20 to 40 seconds, then turn and cook the other side for 20 to 40 seconds. Transfer pancakes to a plate. Repeat with the next batch, adding more oil as needed. You'll likely need to add 2 teaspoons oil for every other batch.
3. To serve, place one pancake in a pita quarter and place on a serving platter. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, November - December 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 20 to 24 pancakes (6 servings)
Base Nutrients
Calories 260 kcal (13%)
Calories from Fat 108 kcal (0%)
Total Fat 12 g (18%)
Saturated Fat 2 g (10%)
Cholesterol 180 mg (60%)
Sodium 390 mg (16%)
Total Carbohydrates 28 g (9%)
Dietary Fiber 4 g (16%)
Protein 11 g (18%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

send to printer