Wednesday, July 14, 2010

Corn and Leek Savoury Pancakes

These turned out way better than I expected. They were so moorish even without any added salt or condiments.

The recipe calls for a whole leek, finely sliced. This may seem a lot, but it adds a wonderful texture to the pancakes without being overpowering, or even seeming obvious. The cauliflower also adds extra nutrition and flavour to the recipe. My toddler certainly didn't seem to notice the extra vege content. She was even happy to eat them cold for lunch the following day.

Serve them hot with avocado and tomato salsa, and for that extra wow factor, top with grilled prawns.

Corn and Leek Savoury Pancakes
1 cup SR flour
Kernals from 2 cooked corn cobs
1 leek, split lengthways and finely sliced
1/2 cup cauliflower puree
1 tbsp grated parmesan
1/2 cup grated reduced fat chedder
2 eggs, lightly beaten
1 cup low fat milk
Cracked black pepper and salt to taste

  1. Combine all ingredients in a large bowl

  2. Use a spoon to drop mix onto a hot, lightly oiled pan

  3. Cook pancakes until bubbles start to form on their top side, then turn them over to cook on the other side.

  4. Make larger sized ones for the adults or mini pancakes for the kids

  5. Best served hot

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