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Corn and capsicum pancakes with mushrooms
Corn and capsicum pancakes with mushrooms
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Try these flavorful corn and bell pepper pancakes for a unique vegetarian meal idea.
Ingredients:
  • 18.40 gm olive oil
  • 600g button mushrooms, quartered
  • 2 garlic cloves, finely chopped
  • 82.50 ml fresh continental parsley, firmly packed, coarsely chopped
  • 2 tsp fresh thyme leaves
  • 125ml (1/2 cup) dry white wine or Massel vegetable liquid stock
  • 150g baby spinach leaves
  • Salt & freshly ground black pepper
  • 80ml (1/3 cup) extra light sour cream, to serve
  • 1 corn cob, husk and silk removed
  • 1 brown onion, halved, finely chopped
  • 1 red capsicum, halved, deseeded, finely chopped
  • 2 garlic cloves, crushed
  • 300g (2 cups) self-raising flour
  • 1/2 tsp ground turmeric
  • 500ml (2 cups) reduced-fat milk, or soy milk
  • 2 eggs
  • 2 egg whites
  • 20.00 ml fresh thyme leaves
  • Melted reduced-fat dairy spread, to grease
Instructions:
  • Cut corn kernels off the cob using a small sharp knife. Heat oil in a saucepan over medium heat. Add corn, onion, capsicum, and garlic. Cook for 10 minutes until vegetables soften. Remove from heat and let cool for 15 minutes.
  • In a bowl, sift flour and turmeric, creating a well in the center. In a large jug, whisk together milk, eggs, and egg whites. Slowly pour the milk mixture into the flour, whisking until smooth. Mix in the corn, thyme, and season with salt and pepper. Cover and let rest for 20 minutes.
  • Preheat oven to 120°C. Grease a large non-stick frying pan with melted dairy spread and heat over medium heat. Pour 2 portions of batter into the pan, cook until bubbles appear and pancakes are golden underneath. Flip and cook until golden. Keep warm in the oven. Repeat with remaining batter to make 12 pancakes.
  • In a non-stick frying pan over medium-high heat, sauté mushrooms, garlic, parsley, and thyme in oil for 8 minutes until mushrooms are tender. Pour in wine or stock, bring to a boil, then add spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.
  • Plate 2 pancakes per serving and generously spoon mushroom mixture over the top. Finish with a dollop of creamy sour cream.

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