At a glance
Preparation time: 40 minutes
Difficulty: Easy
Serves: 18
Ingredients
- 2 eggs
- 2 cups of milk (reduced fat if available)
- 1½ cups self-raising flour (wholemeal if available)
- ½ cup corn* (frozen or canned)
- 1 carrot*, grated
- 1 stick celery or green beans*, chopped
- 1 small onion, chopped finely
- Oil for greasing
- 1 tablespoon chopped fresh parsley (optional)
Steps
- Beat eggs and milk together then add to the flour and mix to smooth batter.
- Add vegetables and parsley.
- For each pancake, drop about 2 tablespoons (¼ cup) of mix onto a lightly greased, moderately hot frypan. Cook more than one at a time but allow plenty of room for each pancake.
- When small bubbles appear on the surface, turn pancake over.
*Tips
You can use any vegetables that cook quickly including grated zucchini, frozen peas or beans, canned butter beans or kidney beans (no added salt if available) or left-over cooked vegetables.
This recipe was published in Quick Meals for Kooris at Home resource by Nutrition Services, Central Coast Local Health District.