Vegetable Pancakes: Corn, Carrot, Zucchini

This recipe has been a favourite in our family for years. You should be able to squeeze 2, if not 3, of you ‘5 of day’ out of this vegetarian delight. Can be made with gluten-free flour, if need be.

Serves 4 (3 pancakes each)

1 cup flour (regular, wheat, or gluten-free)

3/4 cup milk

3 eggs

6 Tablespoons butter, melted, cooled

2 zucchinis, grated

2 carrots, peeled, grated

1 cup of corn (canned or frozen)

2 Tablespoons plain yoghurt

1/2 cup grated cheese

1/4 cup chopped fresh flat-leaf parsley leaves

3/4 cup grated parmesan cheese

1.   Whisk milk, yoghurt, cheese, eggs & butter together in a large jug. Place flour in a bowl. Make a dent in the centre of the flour. Stir in the milk mixture until it is thoroughly mixed. Take the grated zucchini and squeeze out the liquid. Add zucchini, corn, carrot, parsley, and the parmesan to the milk mixture. Stir until everything is mixed and add salt and pepper to taste. 

2.   Add a Tablespoon of oil to a non-stick frying pan on medium heat. Add 1/4 cup of vegetable pancake mixture to the pan. Press into shape with a spatula. Cook for about 3 minutes per side, or until golden and crisp. Repeat, serve, and enjoy.