Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 5.22 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 175grams plain flour
- 1teaspoons baking powder
- 2/3 cup milk
- 2 large eggs
- 50grams butter, melted
- 2tablespoons dill, finely chopped
- 2tablespoons chives, finely chopped
- 4 spring onions, finely chopped
- 2tablespoons vegetable oil (for shallow-frying)
- 1 pinch salt
- 1 pinch pepper
- 200 cream cheese, whisked with juice of 1 lemon (to Serve)
- 2 plum tomatoes, finely chopped (to Serve)
Nutrition per serving
5650kJ
Protein
45.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Sift the flour and baking powder into a bowl with a pinch of salt. Whisk the milk, eggs, butter, herbs and spring onions together in a separate bowl.
Step 2 of 4
Stir the wet mixture into the dry ingredients until the mixture comes together as a smooth, thick batter.
Step 3 of 4
Heat a little vegetable oil in a small nonstick frying pan and spoon in one-eighth of the batter. Cook the pancake for 1-2 minutes, or until bubbles form on the surface, then carefully turn it over and cook for a further 1-2 minutes, or until golden-brown on both sides. Remove the pancake and keep warm while the remaining pancakes are cooked; the mixture makes 8 pancakes.
Step 4 of 4
Stack 2 pancakes on each serving plate and spoon over a dollop of the cream cheese mixture. Top with the chopped tomatoes and serve garnished with a sprinkling of herbs and freshly ground black pepper.
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