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Corny Pancakes and Broccoli Filling

Serves 8

Ingredients

  • PANCAKE BATTER:
  • 2 cups plain flour, sifted
  • 2 eggs, beaten
  • 1 1/2 cups Australian milk
  • 1 x 310g can creamed corn
  • BROCCOLI FILLING:
  • 300g broccoli
  • 200g Australian low fat creamed cottage cheese
  • seasoning to taste
Download Recipe (PDF)

Method

  1. Make a well in the centre of the flour. Place eggs in the well and gradually mix in the flour and half the milk. Beat well. Mix in the remaining milk and the corn, and allow to stand for 30 minutes. Prepare the broccoli filling as below. Pour enough corny pancake batter into a non-stick frypan to make a 15cm pancake. Cook until golden brown on both sides. Stack on a plate and continue process to make 8 pancakes. Spoon the filling down the centre of each corny pancake. Roll up and place on a buttered oven tray. Place in a moderate oven until heated through approx. 15 minutes.
  2. BROCCOLI FILLING - Cook broccoli in a microwave oven on High (100% power) for 1 1/2 minutes or in boiling water for 3 minutes. Mix together the broccoli and cottage cheese, and season to taste.

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