Here’s another recipe from the old Good Food archives that for some inexplicable reason, didn’t make it across to WordPress…. (Apologies for the tiny image – I can’t seem to edit the size of these old pics, and goodness knows where they are in my photo files.)
I’m a huge fan of pancakes, so why not turn them into a main meal? This is my adaptation of a recipe I found in an issue of Delicious magazine.
1/2 cup plain flour*
1/4 cup oat flour (just whizz rolled oats in a blender for 30 seconds or so)
3/4 tsp baking powder
1/4 tsp carb soda
3/4 cup low fat cottage cheese
2 egg whites
1tbs olive oil
A few leaves of basil
Sift flour, baking powder and carb soda into a bowl, add oat flour and mix well. Blend the cottage cheese for a few seconds until smooth, stir into the flour mixture. In a separate bowl, whisk egg whites till soft peaks form then carefully fold into cottage cheese mixture. Heat olive oil in a non-stick frypan over medium heat. Cook 2-3 pancakes at a time – about 1 min each side till golden, then remove and keep warm. Repeat with remaining mixture. Serve with plain yoghurt and salsa. Garnish with torn basil leaves.
I usually get 6 pancakes out of this amount. Whether that serves 2 or 3 depends on how hungry they are…..
Roasted capsicum salsa
1 tbs olive oil
1 small red onion, chopped
2 red capsicums, halved lengthways
2 tbs balsamic vinegar
2 tbs chopped basil leaves
Place capsicum halves, skin-side up, under a pre-heated grill. Allow them to cook until the skins blacken, then place them in a sealed paper bag for 5 minutes. The skin will peel off easily, and you can then slice them into strips. Heat the oil in a frypan, add onion and capsicum, cook for 5 minutes or till onion is softened. Add balsamic vinegar and basil, warm through for 1-2 minutes.
*You can substitute non-wheat flours if you prefer. I’ve made these with a mixture of buckwheat and rice flours, 1/4 cup of each, to replace the plain flour.