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On 25, Jun 2012 | No Comments | In | By lauragoode

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.

 

INGREDIENTS:

100g plain flour
1 tsp baking powder
1 egg, beaten
160ml milk
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
ΒΌ cucumber , cut into small chunks
sunflower oil

 

METHOD:

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.

 

Serves 4

 

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