2 cups sliced mushrooms   3/4 cup vegetable juice 1/2 cup carrots, shredded

1 tsp cornstarch   1/2 teaspoon dried basil leaves, crushed    3/4 cup crumbled feta cheese, divided

1 large onion, sliced    2 Tablespoons sliced, pitted red olives  2 Tablespoon chopped fresh parsley

First, I will give you  the puffy pancake recipe:

Turn oven to 450 degrees F

Place 10 inch ovenproof skillet on middle rack in oven 5 minutes. Meanwhile, , in medium bowl with mixture at medium speed, beat 1/2 cup all purpose flour 1/2 cup milk, 2 eggs. Add one Tablespoon vegetable oil to skillet, tilting to coat bottoms and sides. Pour batter into pans. Bake 10 minutes. Reduce heat to 350 degrees F., bake 10 minutes more or until puffed and brown.

Directions:

Prepare puffy pancakes

Spray 10 inch nonstick skillet with vegetable  cooking spray.

Over medium high heat, cook mushrooms, onions and carrots 5 minutes or until vegetables are tender, stirring often.

In small bowl, stir together vegetable juice, cornstarch and basil. Stir mixture into  skillet, cook 4 minutes or until slightly thickened, stirring often.

Sprinkle  1/2 of the feta onto pancake/

Spoon vegetable mixture over feta.

Sprinkle remaining feta, olives and parsley.

cut into wedges.