Mini Dip Pancakes
Serves 4
125g self-raising flour
1 tsp baking powder
1 medium egg (beaten)
150ml milk
1x145g can processed peas (drained)
1x165g corn niblets (drained)
vegetable oil
cherry tomatoes
Greek yoghurt
cucumber
Make a ‘well’ in the self-raising flour and baking powder. Add egg. Gradually add milk and mix to a smooth batter. Carefully mix together the peas and corn in a separate bowl.
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 hot oil. Cook each pancake for 1.5 minutes on each side or until golden brown.
Serve with halved cherry tomatoes, and a tablespoon of Greek yoghurt mixed with diced cucumber.
