These tasty pancakes use a buttermilk batter and are topped with a creamy raw vegetable and herb salsa.
Pancakes
| ½ cup | Flour |
| ½ cup | Fine polenta, fine cornmeal (Main) |
| ½ tsp | Salt |
| ½ tsp | Freshly ground black pepper |
| 1 tsp | Baking powder |
| ¼ tsp | Baking soda |
| 1 large | Egg |
| 1 cup | Buttermilk (Main) |
| 3 Tbsp | Butter, 1 Tbsp melted for batter and 2 Tbsp to cook pancakes |
| 1 cup | Cheddar cheese, grated, a large cupful (Main) |
| 1 handful | Chopped fresh coriander |
Vegetable cream salsa
| ¼ cup | Greek yoghurt |
| ¼ cup | Creme fraiche |
| 1 | Lemon, enough juice and zest to taste |
| 1 handful | Mixed vegetables, raw, finely chopped (we used a medley of corn, capsicum, spring onion and herbs) |
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Directions
- Sift flour and cornmeal with salt and pepper, baking powder and baking soda.
- Whisk 1 large egg with 1 cup buttermilk until smooth. Gradually incorporate the dry ingredients, and 1 Tbsp melted butter and beat until smooth.
- Mix grated cheddar and a handful chopped coriander into the batter and rest for 10 minutes or chill until ready to use.
- To cook, melt 1-2 Tbsp butter in a large frying pan until foaming. Add ¼ cup spoonfuls of batter and cook until bubbles appear on the surface (approx 3-4 mins). Flip and cook until pancakes are golden on both sides, keeping them warm in the oven in a clean tea towel until ready to serve.
- Serve with vegetable cream salsa. To make, whisk together greek yogurt and creme fraiche, season with salt and ground black pepper and lemon zest and juice, according to taste. Add a colourful medley of finely chopped vegetables (such as corn, capsicum, spring onion and herbs) and chill.
