For the pancakes

For serving


In a bowl, mix the ready-made pancakes mixture with the water until it becomes a uniform porridge.

Add the 100 gr. feta cheese in the porridge and mix gently with a pastry spatula.

Let the porridge rest for 15 minutes.

Put a little butter in a non-stick pan and when it is hot enough pour a ladle of the porridge (about 85 g). Let it cook until small holes form on the dough, at which point we turn it over with the help of a spatula, so that it is cooked on the other side (until golden brown).

Divide the pancakes into plates, touching them on top of each other, after frying.

Sprinkle them with the 50 gr. Slice.

Wipe the pan and heat the olive oil well.

Fry the eggs eyes, being careful to keep the yolk juicy.

Towards the end, sprinkle the eggs with salt and freshly ground pepper.

Place the eggs on the pancakes, sprinkle with fresh oregano and serve hot.