| Mini Dip Pancakes by hayleylongdin |
| Serves: 4 |
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| Ingredients: |
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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
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| 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 1 x 145g can processed peas and 1 x 165g can corn niblets (both drained).
3. Heat a non-stick frying pan and add a teaspoon of vegetable oil. Use a tablespoon to drop a spoonful of the mixture into the pan.
4. Cook each pancake for 1 1/2 minutes on each side or until golden brown.
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| Tip: |
Serve with halved cherry tomatoes, and a tablespoon of Greek yoghurt mixed with diced cucumber.
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| Prep Time: 0 mins |
| Cook Time: 10 mins |
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