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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
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  • Servings:Makes 20 to 24 pancakes (6 servings)
  • Prep Time:20 minutes
  • Cook Time:12 minutes
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