Surprise the kids with this savoury-filled treat - just dont tell them its good for them!
- 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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set