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Vegie pancakes with ham, tomato & avocado
Vegie pancakes with ham, tomato & avocado
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
"Get creative with savory pancakes for a fun twist on dinner!"
Ingredients:
  • 225g (1 1/2 cups) self-raising flour
  • 310ml (1 1/4 cups) reduced-fat milk
  • 125g can corn kernels drained
  • 1 zucchini, coarsely grated
  • 60g cheddar slices, finely chopped
  • 62.50 ml chopped fresh continental parsley
  • Olive oil spray
  • 80g shaved ham
  • 1/2 small avocado, peeled, stone removed, sliced
  • 4 mini roma tomatoes, halved lengthways
Instructions:
  • In a large bowl, sift the flour and make a well in the center. Add the egg and milk, then whisk gradually until the batter is smooth.
  • Combine the fresh corn kernels, diced zucchini, sharp cheddar cheese, and chopped parsley into the mixture. Season generously with freshly ground black pepper.
  • Preheat a large non-stick frying pan over medium heat and lightly coat with oil spray. Spoon 60ml (1/4 cup) portions of the batter onto the pan, allowing space for spreading. Cook until bubbles form on the surface, then flip and cook until golden and cooked through. Keep warm by covering with foil on a plate. Repeat with the rest of the batter.
  • Place on each serving plate 2 delicious pancakes, then beautifully top them with savory ham, creamy avocado, and juicy tomato.

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