Vegie pan­cakes

prep / 20 min­utes cook / 25 min­utes

The Northern Star - - TASTE - Recipe by Tracy Ruther­ford Photo by Guy Bai­ley

In­gre­di­ents

225g (1 1⁄2 cups) self-rais­ing flour

1 tsp bak­ing pow­der

310ml (1 1⁄3 cups) milk

2 eggs

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.

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