Ingredients
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225g (1 1/2 cups) self-raising flour
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1 egg
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310ml (1 1/4 cups) reduced-fat milk
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125g can corn kernels drained
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1 zucchini, coarsely grated
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60g cheddar slices, finely chopped
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1/4 cup chopped fresh continental parsley
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Olive oil spray
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80g shaved ham
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1/2 small avocado, peeled, stone removed, sliced
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4 mini roma tomatoes, halved lengthways
Method
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1Sift the flour into a large bowl. Make a well in the centre. Add the egg and milk and gradually whisk until the batter is smooth.
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2Stir in the corn, zucchini, cheddar and parsley. Season with pepper.
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3Heat a large non-stick frying pan over medium heat. Spray with oil. Drop 60ml (1/4 cup) quantities of the mixture into the pan, leaving room for spreading. Cook for 2-3 minutes or until bubbles appear on the surface. Turn and cook until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining mixture.
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4Place 2 pancakes on each serving plate. Top with ham, avocado and tomato.
Source: taste.com.au
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