- 1 & 1/3 cups plain flour (200g)
- 2 tsp baking powder
- 1 tsp mustard powder
- 1/4 tsp salt
- 2 spring onions
- 1/2 cup finely grated Meadow Fresh Tasty Cheese (50g)
- 2 eggs
- 250mL Meadow Fresh Original Milk
- 2 tsp butter
- 2 ears corn
- 1 large tomato
- 1 large avocado
- 1 spring onion
- 1/2 cup Meadow Fresh Traditional Sour Cream
Whisk flour, baking powder, mustard powder and salt together in a large bowl. Finely chop the spring onion. Stir into the flour mixture together with the Meadow Fresh Tasty Cheese.
Place eggs and Meadow Fresh Original Milk in a jug and whisk to combine. Slowly
whisk into the dry ingredients (don’t over mix - a few lumps are fine).
Melt 1 teaspoon butter on medium-high in a large frying pan. Brush it around to cover the pan. Add approximately 1/4 cup pancake batter per pancake. Cook for 1 1/2-2 minutes, until bubbles appear on top of the pancake. Flip and cook for a further minute. Keep pancakes warm in oven while you cook the remainder. Add more butter to pan as required.
Cook corn on barbecue, in a chargrill pan or microwave, then carefully run a knife down the edges to remove the kernels. Finely dice tomato. Mash avocado and season with a little salt and pepper. Thinly slice spring onion.
Top stacks of pancakes with corn, tomato, avocado, spring onion and a generous dollop of Meadow Fresh Traditional Sour Cream.
• Add a nutrition boost by replacing half of the plain flour (2/3 cup) with brown rice flour.