Add Anything Pancakes with Tomato & Avocado Salad
These little pancakes are quick and filling and perfect for a midweek meal. What’s more the beauty of them is that you can use pretty much anything in your fridge/storecupboard to create them so you can really mix up the flavours.
Here I have used smoked bacon, shallots and sweetcorn but you could go Italian with some sun-dried tomatoes and a dollop of pesto, Spanish with finely diced chorizo, or perhaps Mexican with kidney beans, chilli, a sprinkle of cheddar cheese and a squeeze of lime.
100g plain flour
1 tsp baking powder
1 egg, beaten
1 small tin sweetcorn, drained
4 shallots, finely sliced
4 rashers smoked bacon, fat removed and chopped into small pieces
1 avocado, cut into small chunks
150g cherry tomatoes, halved
¼ cucumber , cut into small chunks
Add a small amount of oil to a frying pan and fry the bacon until crisp and the shallots until softened. Remove and place in a bowl to cool – this part is important otherwise it will start to set the egg when added to the batter! Wipe the pan with a piece of kitchen roll
In a mixing bowl, add the flour, baking powder, milk and egg and whisk to a smooth batter. Add the sweetcorn, cooled bacon and shallots and stir well. Heat the frying pan and add a teaspoon of oil. Add spoonfuls of the batter mixture to the pan and cook for a couple of minutes on each side until golden. You will probably have to do these in batches – stack the cooked pancakes under a clean tea towel to keep warm.
While the pancakes are cooking, mix together the tomatoes, avocado and cucumber. Place 3-4 pancakes on each plate and serve with the salad and freshly ground pepper.