Savoury pancakes with broccoli, carrot and sweetcorn
The pancakes fluff up when the baking powder produces carbon dioxide gas.
Add vegetables of your choice.
100g self raising flour
1 level tablespoon baking powder
1 tablespoon vegetable oil
Tiny pieces of cooked broccoli, grated carrot, sweetcorn, peas – total weight 100g
- Beat together the flour, baking powder and egg and gradually whisk in the milk to make the batter.
- Prepare the vegetables by cutting into small pieces.
- Heat the frying pan and add a little oil and heat until warm.
- Pour in some of the pancake mixture and cook for 2 minutes each side until golden. Keep warm.
- Use the batter to make up more pancakes and keep them warm.
- Add a little oil to the empty pan, stir in the vegetables and cook until hot.
- To serve, place a little vegetable mixture into each of the pancakes, and fold over.
- Serve with a variety of different coloured, cooked vegetables.
The Science Bit
The pancake batter has bubbles of carbon dioxide gas which expand with heat and push up the batter.
The batter cooks and the protein in the egg and flour sets forming the structure.
The carbon dioxide gas is trapped in the mixture making a light pancake.