Sweet chilli and vegetable pancakes
Discover the perfect blend of savory and sweet with our Sweet Chilli and Vegetable Pancakes! Made with wholesome ingredients like milk, egg, self-raising flour, and an array of fresh veggies including scallions, peas, and carrots, these fluffy pancakes boast a delightful hint of garlic and a touch of sweet chilli sauce. Whether for breakfast, brunch, or a light dinner, this easy-to-follow recipe ensures a delicious, nutritious meal that’s sure to satisfy. Prep in just minutes and enjoy the unique, flavorful twist today!
- 01 Apr 2024
- Cook time 42 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
Sweet chili and vegetable pancakes are a delicious and nutritious option for breakfast, lunch, or dinner. Combining the flavors of sweet chili, fresh vegetables, and fluffy pancakes, this recipe is sure to become a family favorite. These savory pancakes are easy to whip up and perfect for a quick meal that doesn't skimp on flavor.
Ingredients:
Instructions:
- In a large mixing bowl, whisk together the milk and egg until well combined.
- In a separate bowl, sift together the self-raising flour, baking soda, and sugar.
- Gradually add the dry ingredients to the wet mixture, stirring constantly until you have a smooth batter.
- Melt the butter in a small saucepan or microwave.
- Pour the melted butter into the batter mixture.
- Stir in the salsa sauce, minced garlic, sliced scallions, peas, and grated carrot. Mix thoroughly to ensure all ingredients are evenly distributed.
- Preheat a non-stick frying pan or griddle over medium heat and lightly grease it with a small amount of butter or oil.
- Pour or ladle about 1/4 cup of batter onto the pan for each pancake, spreading it out slightly with the back of the ladle.
- Cook for 2-3 minutes on each side or until bubbles form on the surface and the edges look set. Flip and cook until the pancakes are golden brown and cooked through.
- Serve the pancakes warm with additional salsa sauce, a dollop of sour cream, or your favorite toppings.
Tips:
- For a spicier kick, consider adding some finely chopped fresh chili or a pinch of chili flakes to the batter.
- You can substitute the scallions with finely chopped onions if desired.
- For a gluten-free version, use a gluten-free self-raising flour blend.
- You can make the batter ahead and refrigerate it for up to a day. Just give it a good stir before cooking.
- Serve with a dollop of sour cream or Greek yogurt on top for extra richness and flavor.
Enjoy these sweet chili and vegetable pancakes as a tasty and hearty meal that the whole family will love. Versatile and packed with flavor, these pancakes are an excellent way to incorporate more vegetables into your diet. Whether you’re serving them for breakfast, brunch, or even dinner, they are sure to be a hit!
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 440kcal | 17% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 80g | 23% |
| Fiber 3.96g | 10% |
| Sugar 20g | 20% |
| Fat | |
| Fat 7g | 8% |
| Saturated 2.76g | 9% |
| Cholesterol 66mg | - |
| Vitamins | |
| Vitamin A 250ug | 28% |
| Choline 72mg | 14% |
| Vitamin B1 0.35mg | 29% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 1.90mg | 12% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.68ug | 28% |
| Vitamin C 3.91mg | 4% |
| Vitamin E 0.49mg | 3% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 1.52mg | 14% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 420mg | 12% |
| Selenium, Se 22ug | 39% |
| Sodium, Na 540mg | 36% |
| Zinc, Zn 1.63mg | 15% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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