Photo: Erik Putz
Pancakes for dinner? Breakfast makes for a tasty dinner with savoury hotcakes served with a tossed roasted pepper, corn and mesclun salad.
1/2 cup whole wheat flour
1/4 cup cornmeal
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup shredded old cheddar
1/4 cup finely chopped red onion
1/2 cup milk
2 tsp grainy mustard
2 1/3 cups fresh or thawed frozen corn, divided
2 tbsp canola oil, divided
3/4 cup prepared roasted pepper antipasto
2 cups hearty mesclun, or mixed green salad
Whisk flour, cornmeal, baking powder, salt and pepper in a bowl. Stir in Cheddar and onion.
Whisk eggs, milk and mustard in a small bowl. Stir into flour mixture just until combined, then fold in 2 cups corn.
Heat 1 tbsp oil in a large non-stick frying pan over medium. Pour some of the batter into pan, forming 3½-in. pancakes. Cook, flipping once, until golden, about 3 min per side. Repeat with remaining batter and oil.
Divide pancakes among 4 plates. Toss antipasto, remaining 1/3 cup corn and salad. Serve over pancakes.
Protein 15g, Carbohydrates 45g, Fat 19g, Fibre 5g, Sodium 592mg.
If using fresh corn, microwave in bowl until tender, 2 to 3 min.