Vegetable pancake wedges

Vegetable pancake wedges


The ingredient of Vegetable pancake wedges

  1. 40g (2 tbsp) butter, melted
  2. 2 medium zucchini, coarsely grated
  3. 1 medium carrot, peeled, coarsely grated
  4. 1 medium swede, peeled, scratchily grated
  5. 1 small brown onion, finely chopped
  6. 185g (1 1/4 cups) self-raising flour
  7. 375mls (1 1/2 cups) milk
  8. 2 eggs
  9. 90g cheddar, grated
  10. 175mls (3/4 cup) Greek-style natural yoghurt
  11. 2 tsp field cumin

The instruction how to make Vegetable pancake wedges

  1. Heat 2 teaspoons of melted butter in a 23cm (base measurement) non-stick frying pan exceeding medium-high heat. increase be credited with zucchini, carrot, swede and onion and cook, stirring often, for 6-7 minutes or until tender. Transfer vegetables to a plate and inherit to cool for 5 minutes. Use paper towel to wipe frying pan clean.
  2. Meanwhile, sift flour into a large mixing bowl. Make a competently in the centre. raise a fuss milk and eggs together in a jug. amass to flour and disconcert until smooth. disturb in 1 tablespoon of melted butter, cheddar and cooled vegetables.
  3. Brush base and side of frying pan later steadfast butter and place exceeding medium heat. Pour in vegetable fusion and reduce heat to medium-low. Cook for 12-15 minutes or until summit zenith is roughly cooked.
  4. Meanwhile, preheat grill as regards medium. total tally yoghurt and cumin in a small bowl. Cover and place in fridge.
  5. Cook pancake sedated preheated grill just about 10cm from heat for 8-10 minutes or until golden. Slide onto a chopping board and cut into wedges. bolster considering spiced yoghurt.

Nutritions of Vegetable pancake wedges

calories: 537.033 calories
fatContent: 25 grams fat
saturatedFatContent: 15 grams saturated fat
carbohydrateContent: 52 grams carbohydrates
sugarContent: 18 grams sugar
proteinContent: 22 grams protein
sodiumContent: 652.9 milligrams sodium


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