Spring vegie pancakes

No matter if you've always loved to prepare or you've picked up it like a spare time activity throughout quarantine, we would see a guess which you simply are watching for new recipes to use out. After all, becoming creative in your kitchen can be a great and worthwhile way to devote time.

We've gathered all of the most loved, highest rated Spring vegie pancakes in our site. It's the very best of the best!

We have piled up the most useful recipes . They're our loved, rated and commented 5star recipes out of our big local community, all in 1 spot. The programs, mains, desserts and much more are ensured yummy!

How to make Spring vegie pancakes

  • Yield : 10
  • Prep Time : 0:10
  • Cook Time : 0:15
  • Total Time : 0:25

Ingredients

  • 2 cups spring vegetables, finely chopped or grated (such as potato, zucchini, shallots, silverbeet, baby spinach, parsley)
  • 80g (1/2 cup) wholemeal self-raising flour
  • 1 egg
  • 125ml (1/2 cup) milk
  • 1-2 tablespoons tamari, to taste
  • 1 avocado, peeled, thinly sliced
  • 85g (1/3 cup) whole egg mayonnaise
  • Baby spinach leaves, extra, to serve (optional)

Method

  • Step 1 Place the vegetables in a bowl. Sprinkle with the flour and toss to coat.
  • Step 2 Whisk the egg and milk in a jug. Add tamari, to taste. Pour over the vegetable mixture. Stir until well combined and a thick batter forms.
  • Step 3 Heat a large non-stick frying pan over medium heat. Spray with oil. Spoon 1/4-cupfuls of the vegetable mixture into the pan and cook for 1-2 minutes. Turn and cook for a further 1-2 minutes or until golden and cooked through. Repeat with remaining batter, in batches, to make a total of 10 pancakes.
  • Step 4 Divide the pancakes among serving plates. Top with the avocado and mayonnaise. Season. Serve with extra spinach, if using.

© Copyright 2020 Get Recipe Book - All Rights Reserved