Pancake Day – Mini Dip Pancakes
Mini Dip Pancakes
125g self-raising flour
5ml (1 level teaspoon) baking powder
1 medium-sized beaten egg
145g can processed peas, drained
165g can corn niblets, drained
1 tsp vegetable oil
1 tbs Greek yoghurt
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.
How to serve: Serve with halved cherry tomatoes, and a tablespoon of Greek yoghurt mixed with diced cucumber.
Nutritional value per serving
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 www.cannedfood.co.uk