prep / 20 minutes cook / 25 minutes
225g (1 1⁄2 cups) self-raising flour
1 tsp baking powder
310ml (1 1⁄3 cups) milk
60g butter, melted, cooled, plus extra to grease
225g (1 1⁄2 cups) coarsely grated vegetables (such as zucchini, pumpkin, carrot)
50g (1 cup) chopped spinach, plus extra leaves to serve
150g (1 cup) frozen peas or corn, thawed
3 green shallots, thinly sliced
200g sliced smoked salmon, flaked hot smoked salmon, prosciutto or ham Sour cream or yoghurt, to serve
Pesto, to serve
1. Sift the flour and baking powder into a large bowl. Whisk together the milk, eggs and butter in a jug. Pour the milk mixture over the flour mixture and stir until combined. Add the grated vegetables, chopped greens, frozen vegetables and shallot. Fold to combine.
2. Heat a large non-stick frying pan over medium-low heat. Add a little extra butter to the pan to grease. Drop 1⁄3-cupfuls of mixture into the pan and spread to about 12cm. Cook for 2 minutes or until bubbles appear on the surface. Turn and cook for a further 2 minutes or until golden and cooked through. Transfer to a tray and cover with foil. Continue with some more butter and the remaining mixture to make 12 pancakes.
3. Serve the pancakes topped with salmon or deli meat and a dollop of sour cream or yoghurt. Drizzle with pesto. Serve with extra green leaves.