Sweet chilli and vegetable pancakes
Sweet chili and vegetable pancakes blend savory flavors with a fluffy texture, making them a nutritious option for any meal. Quick and easy to prepare, these pancakes feature fresh vegetables and a hint of sweetness from the chili.
Cook time 42 min
Prep time 10 min
Ingredients:
1.50 cups milk (1% fat)1 egg
2 cups self-raising flour
1 tsp baking soda
1/4 cup sugar
1 tbsp butter
1/3 cup salsa sauce
2 garlic cloves
1 cup scallions
1/2 cup peas
1 carrot
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.
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.
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!
Sweet chilli and vegetable pancakes FAQ:
Cook the pancakes for about 2-3 minutes on each side. They're ready to flip when bubbles form on the surface and the edges look set.
Yes, you can substitute self-raising flour with all-purpose flour and add 1 1/2 teaspoons of baking powder to ensure the pancakes rise properly.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on a skillet before serving.
You can substitute salsa with diced tomatoes, pesto, or a mixture of chopped bell peppers and onions for a different flavor profile.
Pancakes are done when they are golden brown on both sides and firm to the touch. Additionally, the surface should stop bubbling.
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.
Nutrition per serving
4 ServingsCalories 440kcal
Protein 16g
Carbohydrates 80g
Fiber 3.96g
Sugar 20g
Fat 7g
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