Herb Pancakes with Tomato, Feta and Spinach Topping

  • cooking time
    15 m
  • calories per serve
    557 cal
  • serves
    4
PANCAKES
1 1/2 cups
Self raising flour (225g)
2 tbsp
Parsley or basil, chopped
375 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
2
Eggs, lightly beaten
TOPPING
200 g
Feta cheese, diced
4
Tomatoes, chopped
2 cups
Baby spinach leaves (40g)
2 tbsp
Oil
2 tbsp
Vinegar
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
g
557
26.9
25.7
10.2
51.4
14.4
1040
Average Quantity
per:
g

Method

  1. For the pancakes, place flour and herbs in a bowl. Combine NESTLÉ CARNATION Light & Creamy Evaporated Milk and eggs, whisk into dry ingredients.

  2. Heat a non-stick or lightly greased frying pan over a medium heat. Add 1/4 cup (60ml) pancake mixture, cook until bubbles appear on the surface then turn and cook until golden. Remove from pan and keep warm.

  3. Repeat with remaining pancake mixture.

  4. For the topping, place feta, tomatoes and spinach in a bowl.

  5. Combine oil and vinegar. Pour over salad and toss through.

  6. Top pancakes with topping before serving.

You might also like