Zucchini, carrot and corn pancakes

Ingredients • 3/4 cup milk • 3 eggs   • 90g butter, melted, cooled • 3/4 cup plain flour • 2 small…

Ingredients

• 3/4 cup milk
• 3 eggs

 

• 90g butter, melted, cooled
• 3/4 cup plain flour
• 2 small zucchini, grated
• 2 small carrots, peeled, grated
• 125g can corn kernels, drained, rinsed
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 3/4 cup grated parmesan cheese
• Alfa One rice bran oil cooking spray
• 3 medium tomatoes, cut into wedges
• 50g baby rocket
• 2 tablespoons Italian dressing

Method

1. Whisk milk, eggs and butter together in a large jug. Place flour in a bowl. Make a well in centre. Using a metal spoon, stir in milk mixture until just combined. Squeeze excess liquid from zucchini. Add zucchini, carrot, corn, parsley and 2/3 cup parmesan to milk mixture. Stir until just combined. Season with salt and pepper.

2. Spray a large non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup mixture into pan. Using a spatula, spread slightly. Cook for 3 minutes each side or until golden and cooked through. Repeat with remaining mixture to make 12 pancakes, spraying pan with oil when required.

3. Place tomato and rocket in a bowl. Drizzle with dressing. Toss to combine. Sprinkle with remaining parmesan. Serve pancakes with tomato mixture.