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  • Servings:

    Makes 20 to 24 pancakes (6 servings) as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    12 minutes


6 eggs
1 small onion, finely chopped
2/3 cup finely chopped parsley
1 Tbsp. finely chopped mint leaves
1 clove garlic, minced
1/4 cup milk
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
8 tsp. canola oil, or as needed
4 (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 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