| | Oven-baked chive pancake with tomato salsa
Oven-baked chive pancake with tomato salsa
Oven-baked chive pancake with tomato salsa 4.3-5 9
  • Calories: 2053 kj
  • Fat: 31.3g
  • Carbohydrates: 32.6g

How to Make:

  1. Preheat oven to 230C/210C fan-forced. Heat butter and 1 tablespoon oil in a 25cm (base) heavy-based flameproof frying pan over medium-high heat until very hot.
  2. Meanwhile, sift the flour and baking powder into a bowl. Add salt. Season with pepper. Stir to combine. Make a well. Whisk milk, egg, chives and 2 tablespoons remaining oil together in a jug. Add to flour mixture. Whisk until smooth.
  3. Pour batter into pan. Quickly place in oven. Bake for 20 minutes or until golden.
  4. Meanwhile, heat a non-stick frying pan over medium-high heat. Cook bacon, turning, for 5 minutes or until golden and crisp.
  5. Place tomato, capsicum, parsley and remaining oil in a bowl. Season with salt and pepper. Toss to combine.
  6. Serve pancake straight from oven, topped with bacon, rocket, a little tomato salsa and yoghurt. Serve with remaining tomato salsa and yoghurt.
Time for preparing:
25 min.


  • 25g butter
  • 1/3 cup extra virgin olive oil
  • 1 cup plain flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 3/4 cup milk
  • 1 egg
  • 1 tablespoon chopped fresh chives
  • 4 rashers middle bacon, trimmed, halved
  • 3 tomatoes, seeded, chopped
  • 1/2 x 330g jar whole roasted peppers, drained, chopped
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 40g baby rocket
  • 1/3 cup plain Greek-style yoghurt, to serve