Summary: A very flexible recipe, great for getting the kids to eat their veg!
Ingredients
- 1 bunch of Asparagus, chopped small
- ½ a Capsicum, chopped small
- 1 cob Corn, chucked
- 1 carrot, chopped small
- ½ bunch Spring onion, chopped small
- 2 cup plain Flour
- 1 ½ cup Milk
- 2 Eggs Pinch of salt
- Pepper to taste
- Grated cheese
- Butter or oil for cooking
Instructions
- Add the flour, salt and pepper to a large bowl and make a well in the centre.
- Add the milk and egg to the well and stir, slowly incorporating flour until you have a smooth batter. You can leave this to rest while you chop your veg but it’s not crucial.
- Add your veg and mix well.
- Add a little butter or oil to a frypan and ladle in some batter (you can make large or small pancakes).
- Sprinkle the top with grated cheese as soon as the pancake is in the pan, this helps the cheese ‘stick’ as the pancake cooks.
- Once bubbles appear on the top, use a spatula to check the bottom had browned and then flip. If bits of cheese all off, just push them to the edge of the pancake and ‘glue’ them on. The cheese will remain gooey and sticky for awhile but will become brown and crunchy when ready.
- Repeat with remaining batter until all cooked.
Quick Notes
If you can’t be bothered chopping you can use the grater attachment on your food processor but be aware that this will make a wetter mix so reduce the milk a little.
Variations
Don’t just stick to the veg I used, use what you have you’ll need around 4 cups finely chopped veg (about the size of a pea, anything but potato which doesn’t work well for some reason). You can reduce or omit the cheese if you desire.
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