Mini Savory Pancakes

• 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

1. Sift flour into a large bowl. Stir in sugar.
2. Whisk milk, egg, melted butter, Parmesan cheese, olives, tomatoes and basil in a medium bowl. Season to taste.
3. 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.)
4. Heat a large nonstick skillet on medium heat. Brush with additional melted butter.
5. 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.
6. Meanwhile, combine mascarpone with pesto in a small bowl. Serve pancakes topped with mascarpone mixture, prosciutto and basil leaves.

flour, sugar, milk, egg, butter, parmesan cheese, black olives, tomatoes, basil, mascarpone, tomato pesto, basil

Taken from recipes-plus.com/api/v2.0/recipes/35456 (may not work)