This is a quick, easy and economical meal as well as being very healthy. I add a little dried chilli and some seasoning for extra flavour and use olive oil spray. This recipe serves 4, but you can double ingredients if more needed.
Super Food Ideas – March 2010 , Page 41
Recipe by Lucy Nunes
Photography by Ben Dearnley
- 3/4 cup milk
- 3 eggs
- 90g butter, melted, cooled
- 3/4 cup plain flour
- Whisk milk, eggs and butter together in a large jug. Place flour in a bowl. Make a well in centre. Using a metal spoon, stir in milk mixture until just combined. Squeeze excess liquid from zucchini. Add zucchini, carrot, corn, parsley and 2/3 cup parmesan to milk mixture. Stir until just combined. Season with salt and pepper.
- Spray a large non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup mixture into pan. Using a spatula, spread slightly. Cook for 3 minutes each side or until golden and cooked through. Repeat with remaining mixture to make 12 pancakes, spraying pan with oil when required.
- Place tomato and rocket in a bowl. Drizzle with dressing. Toss to combine. Sprinkle with remaining parmesan. Serve pancakes with tomato mixture.