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Zucchini & corn pancakes with roasted tomatoes & dill cream
Zucchini & corn pancakes with roasted tomatoes & dill cream
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Delightful savory surprise kids will adore - a secretly nutritious treat they won't suspect!
Ingredients:
  • 6 egg tomatoes, halved lengthways
  • Olive oil spray
  • 200g (1 1/3 cups) self-raising flour
  • 310ml (1 1/4 cups) reduced-fat milk
  • 1 egg
  • 2 (about 300g) zucchini, coarsely grated
  • 1 x 420g can corn kernels, drained
  • 125g (1/2 cup) extra-light sour cream
  • 20.00 ml chopped fresh dill
  • 1 x 120g pkt baby rocket leaves
Instructions:
  • Preheat the oven to 200°C and line a baking tray with non-stick baking paper. Arrange the tomatoes cut-side up on the tray, spray lightly with olive oil, and season with salt and pepper. Roast in the oven for 45 minutes until tender.
  • In a large bowl, create a well in the center of the flour and gradually whisk in the milk and egg until well combined. Stir in the zucchini and corn until fully mixed.
  • Grease a pan with olive oil spray over medium heat. Pour 80ml (1/3 cup) of batter into the pan, flatten into a 13cm pancake, and cook until golden and bubbly, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden. Keep warm on a plate and repeat with remaining batter, greasing the pan as needed.
  • In a small bowl, mix together the sour cream and dill. Serve the pancakes on plates, then top with roasted tomato and rocket. Finish by spooning the sour cream mixture over the pancakes before serving.

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