Pancake Day – Mini Dip Pancakes

Mini Dip Pancakes
Serves 4

Mini Dip Pancakes.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


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.

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.

How to serve: Serve with halved cherry tomatoes, and a tablespoon of Greek yoghurt mixed with diced cucumber.

Nutritional value per serving
Calories: 242
Protein: 9.2 g
Carbohydrates: 32.8 g
Fat: 8.2 g
Fibre: 3.0 g

For more information on canned food and for recipe ideas, please visit


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