Mini Dip Pancakes Click image to enlarge
Course: Starter
Dish: Vegetarian
Serves: 4
Nutritional information per serving:

242kcals/1020kJs
Carbohydrates: 32.8g
Protein: 9.2g
Fat: 8.2g
Fibre: 3.0g

 

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Mini Dip Pancakes

Ideal for the kids on Pancake Day, this recipe is healthier than your average pancake, and can contain fruit for that extra health-kick.
10 minutes to prepare and cook. Serves 4.
See “Off The Shelf” for more recipes devised with James Martin

Ingredients:
125g self-raising flour
5ml (1 level teaspoon) baking powder
1 medium-sized beaten egg
150ml milk
145g can processed peas, drained
165g can corn niblets, drained
1 tsp vegetable oil
cherry tomatoes
1 tbs Greek yoghurt
diced cucumber

 

Method:

1. Make a ‘well’ in 125g self-raising flour and 5ml (1 level teaspoon) baking powder. Add 1 medium-sized beaten egg. Gradually add 150ml milk and mix to a smooth batter.
2. Carefully mix in the drained processed peas and corn niblets
3. Heat a non-stick frying pan and add a teaspoon of vegetable oil. Use a tablespoon to drop a spoonful of the pancake mixture into the pan.
4. Cook each pancake for one and a half minutes on each side or until golden brown.
Serve with halved cherry tomatoes and a tablespoon of Greek yoghurt mixed with diced cucumber.
 

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