Vegie pancakes with ham, tomato & avocado

Pancakes aren’t just for breakfast or dessert. Let your kids flip up some savoury pancakes – try them for dinner!

• 225g (1 1/2 cups) self-raising flour
• 1 egg
• 310ml (1 1/4 cups) reduced-fat milk
• 125g can corn kernels drained
• 1 zucchini, coarsely grated
• 60g cheddar slices, finely chopped
• 1/4 cup chopped fresh continental parsley
• Olive oil spray
• 80g shaved ham
• 1/2 small avocado, peeled, stone removed, sliced
• 4 mini roma tomatoes, halved lengthways

Energy 1670kJ	Fat saturated 5.50g
Fat Total 13.00g	Carbohydrate sugars g
Carbohydrate Total 50.00g	Dietary Fibre 4.50g
Protein 20.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Sift the flour into a large bowl. Make a well in the centre. Add the egg and milk and gradually whisk until the batter is smooth.

2. Step 2

   Stir in the corn, zucchini, cheddar and parsley. Season with pepper.

3. Step 3

   Heat a large non-stick frying pan over medium heat. Spray with oil. Drop 60ml (1/4 cup) quantities of the mixture into the pan, leaving room for spreading. Cook for 2-3 minutes or until bubbles appear on the surface. Turn and cook until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining mixture.

4. Step 4

   Place 2 pancakes on each serving plate. Top with ham, avocado and tomato.

Cooking tips: If you don't have a measuring cup, use a ladle or a large spoon to make your pancakes the same size.

The ham doesn't have to go on top — try cutting it into little pieces to put in the pancake batter.

Spread sweet chilli sauce over your pancakes or add a dollop to the plate.