 Surprise
the kids with this savoury-filled treat - just don't tell
them it's good for them!
Preparation Time 30 minutes
Cooking Time 60 minutes
Ingredients (serves 6)
6 egg tomatoes, halved lengthways
Olive oil spray
200g (1 1/3 cups) self-raising flour
310ml (1 1/4 cups) reduced-fat milk
1 egg
2 (about 300g) zucchini, coarsely grated
1 x 420g can corn kernels, drained
125g (1/2 cup) extra-light sour cream
1 tbs chopped fresh dill
1 x 120g pkt baby rocket leaves
Method
Preheat oven to 200°C. Line a baking tray with non-stick
baking paper. Place the tomato, cut-side up, on a baking
tray. Lightly spray with olive oil spray. Season with salt
and pepper. Roast in oven for 45 minutes or until tender.
Meanwhile, place the flour in a large bowl and make a well
in the centre. Gradually whisk in the milk and egg until
combined. Add the zucchini and corn and stir to combine.
Spray a frying pan with olive oil spray to lightly grease
and place over medium heat. Spoon 80ml (1/3 cup) of batter
into the pan and use the back of a spoon to flatten into a
13cm pancake. Cook for 2-3 minutes or until bubbles rise to
the surface and the pancake is golden underneath. Turn and
cook for a further 1-2 minutes or until golden underneath.
Transfer to a plate and cover to keep warm. Repeat, in 11
more batches, with the remaining batter, spraying the pan
with olive oil spray between batches.
Combine the sour cream and dill in a small bowl. Divide the
pancakes among serving plates. Sprinkle with roasted tomato
and rocket. Top with the sour cream mixture to serve.
Source: Australian Good Taste - February 2007 , Page 17
Recipe by Michelle Southan
More recipes at:
www.taste.com.au
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