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Sweet pepper pancakes with tangy tomato relish

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Sweet peppers and onions make simply delicious pancakes, and taste better yet with this fresh and piquant relish.
Serves
30
Prep
15 minutes
Cook
18 minutes
Each 50g serving contains (excludes serving suggestion)
KCal
38
Carbs
4.3g
Fibre
0.9g
Protein
1.8g
Fat
1.3g
Saturates
0.50g
Sugars
1.0g
Salt
0.00g
Ingredients
Ingredients
2 tsp rapeseed oil
1 yellow pepper, thinly sliced in 2-3cm lengths
1 red pepper, thinly sliced in 2-3cm lengths
1 onion, finely chopped
2 eggs, beaten
200ml water
2 tbsp low-fat yogurt
50g grated cheddar
150g wholemeal flour
good pinch pepper
For the relish:
10g fresh parsley
juice and zest 1 lime
4 large vine tomatoes, finely chopped
1-2 small red chilies, finely chopped
Method
  1. Add 1 tsp oil to a pan over a medium heat, add the peppers and onion and cook for 10 minutes, stirring regularly.
  2. Meanwhile, mix together the egg, water, yogurt and cheese. Stir in the flour to make a batter.
  3. Stir the peppers and onion into the batter.
  4. Add the remaining oil to a large non-stick pan. Add scant dessertspoons of the mixture to the pan to fry for 1-2 minutes, flipping once with a spatula to cook the other side for a further minute.
  5. Meanwhile, make the sauce by blending together the parsley, lime, zest and fresh tomato together then mix in the chilli.
Chefs tips
  • When cooking the pancakes, make sure you distribute the peppers and onion evenly throughout the mixture. You can make them up to 1 day in advance and warm in the oven for a few minutes to serve.
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