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Vegetable and goat's cheese savoury pancakes recipe
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14 ratings
Pancakes don't have to be sweet or drizzled in maple syrup. Try these veggie filled pancakes with sweetcorn, carrots and creamy goat's cheese for a light dinner or savoury brunch. See method
Ingredients
- 100g plain flour
- 1 large egg
- 300ml milk
- 25g butter, melted
- 150g canned sweetcorn, drained
- 1 small carrot, peeled and finely diced
- 1tbsp parsley, roughly chopped
- 50g goat's cheese, crumbled
Each serving contains
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Energy
1170kj
278kcal
14%
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Fat
12g
17%
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Saturates
6g
32%
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Sugars
9g
10%
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Salt
0.8g
13%
of the reference intake
Carbohydrate 35.1g
Protein 10.2g
Fibre 2.6g
Method
- Prepare the pancake batter by sifting the flour with a pinch of salt into a mixing bowl. Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency. Fold in the sweetcorn, carrot, parsley, goat's cheese and seasoning.
- Add teaspoons of the melted butter to a small frying pan and heat over a medium heat. Fry the pancake batter, 2-3 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter. Flip and cook the other side once golden underneath; usually 1-2 mins.
- Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely. Arrange 2-3 pancakes on serving plates when ready to eat.
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