Vegetable Pancakes: Carrot, Corn, &
Zucchini
We discovered this dish years ago
and have not looked back. It is so popular that people are helping themselves
to the pancakes fresh from the fry-pan before they even makes it to the dining
table. A good way of getting your vegetables for the day!
3/4 cup milk
2 Tablespoons plain yogurt
1/2 cup grated cheese
90 grams butter
3 eggs
90g butter, melted and cool
1 cup flour
2 carrots, peeled, grated
2 zucchini, grated
150 grams corn (thawed or canned)
1/4 cup continental parsley,
chopped
2/3 cup parmesan cheese.
1. Stir milk, yoghurt, cheese, butter & eggs together in a large jug.
2. Place flour in a bowl with a well in the middle. Stir into the flour the
milk mixture until it is barely combined.
3. After grating the zucchini, squeeze out excess liquid. Add it, plus the
carrot, corn, parsley and parmesan cheese, to the flour/milk mixture. Stir
until combined (don’t over stir). Salt and pepper to taste.
4. Lightly grease the frying pan. Heat until it is of medium temperature. Add
to the hot pan 1/4 cup of batter. Spread mixture with the spatula. Cook until
golden, using about 3 minutes on each side. Repeat until the batter is used up.
Dry on paper towels.
5. Enjoy, topped with plain Greek yogurt or low-fat sour cream.
Makes 12 pancakes.
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