About the Recipe
A wonderful breakfast, hot, mouth-watering vegetable pancakes. Served with a poached egg.
Ingredients
1 1/4 cups flour
½ teaspoon bicarb soda
250g packet washed and ready to eat beetroot coleslaw mix, roughly chopped (Coles)
¼ cup chopped fresh coriander
2 spring/green onions, finely sliced
1 cup grated tasty cheese
2 eggs, lightly beaten
1 cup milk
4 eggs, poached
Preparation
Step 1
Preheat oven to 100C (80C fan forced). Line a tray with baking. Combine flour, bicarb, ½ teaspoon salt and ¼ teaspoon pepper in a bowl. Make a well in the centre and set aside.
Step 2
In a separate bowl, combine coleslaw mix, coriander, spring/green onions, grated cheese, egg and milk. Pour mixture into the well of the dry ingredients and stir together until just combined.
Step 3
Heat 1 tablespoon olive oil in a large non-stick frying pan over medium heat. Spoon ¼ cup measures of batter into fry pan, pressing out lightly to make even. Cook for 2 min each side or until golden brown. Transfer to lined baking tray and keep warm in the oven.
Step 4
Repeat with remaining batter to make 12 pancakes all together. To serve, place 3 pancakes onto each plate and top with a poached egg. Garnish with sliced spring/green onions and coriander sprigs. Serve.