Vegetable PancakesServes 10 pancakes
Takes 30 minutes Ingredients1 zucchini, grated
1 carrot, grated 1 spring onion, chopped 125 grams tinned corn kernels 1¼ cup wholemeal self-raising flour ¾ cup buttermilk ½ cup ricotta cheese Salt and pepper 2 tablespoons extra-virgin olive oil 2 eggs |
Instructions
1. Grate zucchini and carrots, finely chop spring onion and set aside.
2. In a mixing bowl add flour, buttermilk, eggs and a pinch of salt and pepper to taste, and mix with a whisk or electric beater until mixture is combined.
3. Add the corn, ricotta, carrots, zucchini and spring onion and mix to combine.
4. On a medium heat add a little bit of oil to a frying pan. Gradually pour approximately ¼ cup of mixture into the pan and cook for 2 minutes or until you can see bubbles on the pancake surface. Turn the pancake over and cook for a further 2 minutes or until slightly brown on either side and cooked through.
5. Transfer each pancake to a plate and cover to keep warm while you cook the remaining batter.
2. In a mixing bowl add flour, buttermilk, eggs and a pinch of salt and pepper to taste, and mix with a whisk or electric beater until mixture is combined.
3. Add the corn, ricotta, carrots, zucchini and spring onion and mix to combine.
4. On a medium heat add a little bit of oil to a frying pan. Gradually pour approximately ¼ cup of mixture into the pan and cook for 2 minutes or until you can see bubbles on the pancake surface. Turn the pancake over and cook for a further 2 minutes or until slightly brown on either side and cooked through.
5. Transfer each pancake to a plate and cover to keep warm while you cook the remaining batter.
Tips
Serve pancakes individually or as a stack for people to help themselves.
Great to enjoy with your favourite toppings and a tasty salad for lunch, dinner or a snack.
Great to enjoy with your favourite toppings and a tasty salad for lunch, dinner or a snack.