Ingredients

• 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 tablespoon chopped fresh dill
• 1 x 120g pkt baby rocket leaves

Method

• Step 1 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.
• Step 2 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.
• Step 3 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.
• Step 4 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.