Combine in a bowl: eggs, olive oil, red pepper, salt.

Slice as finely as you can: garlic, mozzarella, feta, olives, and cactus.  Rinse the cactus in a strainer (it is usually gooey like okra).  Add all ingredients to bowl and mix well.

Alternately add 1 cup flour and 1 cup milk, mixing until smooth each time, until batter is desired thickness.  If you make it too thick, the batter won't spread out and cook thoroughly.  Too thin, and all the extra ingredients will sink to the bottom of the bowl and hide out.

Begin cooking:  Bring greased/buttered pan to medium-high heat on the stove.  Pour some batter into the pan and gently spread into a pancake shape.  Don't make it more than 6" across, or the pancake will be hard to flip and prone to falling apart.  Flip to cook both sides, remove when done.

From this first pancake, you can judge whether you want to thin or thicken the batter.  Add milk to thin it, and flour to thicken.  This should make a stack of pancakes for 2-4 people.

Pancakes are not just for breakfast; you can use the basic model for many different flavors besides the traditional fruit and maple syrup.  Original Pancake House, a local chain, serves clam pancakes (good w/lots of lemon & powdered sugar).  This recipe is challenging because you have to slice all the ingredients very finely so your batter is not too lumpy, and I find flipping pancakes challenging anyway.

I came up with these myself to use up all the packets of red pepper from take-out pizza.  Nopalitos are found in the Latino section of the grocery store in jars.  I mentioned it is gooey like okra--you might try using finely sliced okra if you can't find nopalitos locally.

I call them Mexi-terranean because you have Mexican cactus and peppers, and Greek olives and feta.  My mother likes to eat these with taco sauce.

OK I DON'T KNOW WHERE THE REST OF THE INGREDIENTS WENT BUT I'LL FIX THIS PAGE WHEN I FIND MY RECIPE. --JAX