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Oven-baked chive pancake with tomato salsa
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
One-pan savory chive and bacon pancake with tomato salsa - a quick and delicious dinner option!
Ingredients:
  • 25g butter
  • 75.08 gm extra virgin olive oil
  • 250.00 ml plain flour
  • 6.00 gm baking powder
  • 2.40 gm sea salt
  • 193.13 gm milk
  • 1 egg
  • 20.00 ml chopped fresh chives
  • 4 rashers middle bacon, trimmed, halved
  • 3 tomatoes, seeded, chopped
  • 1/2 x 330g jar whole roasted peppers, drained, chopped
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • 40g baby rocket
  • 82.50 ml plain Greek-style yoghurt, to serve
Instructions:
  • Preheat your oven to 230C/210C fan-forced. In a 25cm heavy-based flameproof frying pan, heat butter and 1 tablespoon of oil over medium-high heat until very hot.
  • Sift flour and baking powder into a bowl, then add salt and pepper. Create a well in the center. In a separate jug, whisk together milk, egg, chives, and 2 tablespoons of oil. Pour this mixture into the flour mixture and whisk until smooth.
  • Transfer the prepared batter into the baking pan, swiftly place it into the preheated oven, and bake for 20 minutes or until a golden crust forms.
  • Heat a non-stick frying pan over medium-high heat. Cook bacon, turning occasionally, until golden and crisp, about 5 minutes.
  • In a bowl, combine tomato, capsicum, parsley, and remaining oil. Season with salt and pepper, then toss together.
  • Serve the freshly baked pancake topped with crispy bacon, peppery rocket, a drizzle of tomato salsa, and a dollop of yogurt. Accompany with extra tomato salsa and yogurt on the side.

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