| | Corn and capsicum pancakes with mushrooms
Corn and capsicum pancakes with mushrooms
Corn and capsicum pancakes with mushrooms 4.3-5 9
  • Calories: 1600 kj
  • Fat: 11.9g
  • Carbohydrates: 10g

How to Make:

  1. To make the pancakes, use a small sharp knife to cut down the length of the corn close to the core to remove the kernels. Heat oil in a medium saucepan over medium heat. Add the corn kernels, onion, capsicum and garlic, and cook, stirring, for 10 minutes or until the vegetables soften. Remove from heat and set aside to cool for 15 minutes.
  2. Meanwhile, sift flour and turmeric into a bowl, making a well in the centre. Whisk milk, eggs and egg whites together in a large jug. Gradually add the milk mixture to the flour, whisking until smooth. Stir in the corn mixture and thyme. Season with salt and pepper. Cover and set aside for 20 minutes to rest.
  3. Preheat oven to 120°C. Brush a large non-stick frying pan with melted dairy spread to lightly grease and heat over medium heat. Pour two 80ml (1/3 cup) portions of batter into the pan, allowing room for spreading, to make 2 pancakes. Cook for 2-3 minutes or until bubbles appear on the surface and the pancakes are golden underneath. Turn and cook for a further 1-2 minutes or until golden underneath. Transfer to a baking tray lined with paper towel. Cover with foil and place in the oven to keep warm. Repeat, in 5 more batches, with remaining batter to make 12 pancakes.
  4. Heat oil in a non-stick frying pan over medium-high heat. Add mushrooms, garlic, parsley and thyme, and cook, stirring, for 8 minutes or until mushrooms are tender. Add wine or stock and bring to the boil. Add spinach and stir for 1-2 minutes or until spinach wilts. Season with salt and pepper.
  5. Place 2 pancakes on each serving plate and top with mushroom mixture. Serve with a dollop of sour cream.
Time for preparing:
50 min.


  • 2 teaspoons olive oil
  • 600g button mushrooms, quartered
  • 2 garlic cloves, finely chopped
  • 1/3 cup fresh continental parsley, firmly packed, coarsely chopped
  • 2 teaspoons fresh thyme leaves
  • 125ml (1/2 cup) dry white wine or Massel vegetable liquid stock
  • 150g baby spinach leaves
  • Salt & freshly ground black pepper
  • 80ml (1/3 cup) extra light sour cream, to serve
  • pancakes
  • 1 corn cob, husk and silk removed
  • 2 teaspoons olive oil
  • 1 brown onion, halved, finely chopped
  • 1 red capsicum, halved, deseeded, finely chopped
  • 2 garlic cloves, crushed
  • 300g (2 cups) self-raising flour
  • 1/2 teaspoon ground turmeric
  • 500ml (2 cups) reduced-fat milk, or soy milk
  • 2 eggs
  • 2 egg whites
  • 1 tablespoon fresh thyme leaves
  • Salt & freshly ground black pepper
  • Melted reduced-fat dairy spread, to grease