#serves three

One of our customers is having Super Margarita that serves 3 and it costs $21 only

A savoury vegetarian dish that couldn't be simpler; simple ingredients, simple spices, and simple to prepare. It all comes together to form something that is greater than the sum of its parts. 

Ingredients Orgran gluten free buckwheat pancake mix (half of a 375g pack) Water  Milk Two eggs  One  zucchini Three large field mushrooms Half a large red capsicum Herbed goat's feta Herbs/spices: Oregano, salt, black pepper, sweet paprika Olive oil 

Method First we'll start with the vegetable preparation. Finely dice the capsicum, chop the mushroom, and grate the zucchini. 

Now make the pancake batter. It should be pretty easy to follow the directions on the box. The pack I used would have been far too much for the two of us, so I just halved the mix, water, and milk constituents, and because using half an egg is pretty difficult, I rounded 1.5 up to two. The only other note worth making here is to use a whisk, if you can, as it'll give you a batter that's lighter and less lumpy than if you just mix with a wooden spoon. 

For the actual cooking, you'll probably want two pans, one non-stick for the pancakes, and another for the vegetables (I used a wok). Add a thin layer of oil to your pancake pan, and a generous amount to your vege pan, and begin heating both on a medium and high heat respectively. Olive oil has a fairly low burning point, so if your pans start smoking before you've added anything else, you should remove them from the heat and allow them to cool a little. 

If you're feeling weird about using oil for pancakes, you could use butter or margarine instead, however this is a savoury dish and the olive oil worked well. I definitely wouldn't use it if I were making dessert pancakes.

Spoon some batter into the pancake pan - I find using a ladle or a cup to be easiest - and tilt the pan to spread the batter evenly across it. Now put all your vegetables into the other pan together. To the vegetables add sweet paprika, freshly ground black pepper, salt, and oregano. Stir veges as they cook.

The pancake should be just about ready to flip. Do so, and carry on cooking/stirring the veges. Heat plates in the microwave for a minute or two and place one pancake onto a plate so that you can cook another.

Add more oil to the pan and begin cooking your second pancake. The veges should be done now so turn the heat off them and finish cooking the other pancake, flipping when necessary.

Once both pancakes are served onto plates, spoon on the vegetables and then top with crumbled goat's feta.

Voilà! 

A quick note on the serving size: There was actually enough pancake batter and vegetables left over from this recipe to serve a third person, but it'll depend on how much you want to eat and how thick you make your pancakes. One each was plenty for us but there's nothing to stop you stacking them, if you so wish.