Serves 6
Ingredients:
Tomato relish:
1 white onion, finely diced
500g ripe cherry tomatoes, quartered
125ml vinegar
50g SWEETLY™ or another non-nutritive sweetener of choice
Pancakes:
150g stoneground wholemeal flour
½ tsp baking powder
1 tsp sea salt
180ml ice cold water
1 large free-range egg
± 2 cups baby button mushrooms, sliced
± 2 cups julienned or grated mixed vegetables (baby marrows, carrots, bell peppers, Swiss chard etc… This is an excellent opportunity to use up bits and bobs & clear out your veg drawer)
4 spring onions, cut into 4cm long sections and thinly sliced lengthwise into skinny ribbons
Cold Pressed Extra Virgin Olive Oil or Avocado Oil, for cooking
Salt and pepper, to taste
Cold Pressed Extra Virgin Olive Oil Spray is also ideal for cooking as it allows for good coverage and fewer calories.
Method:
For the relish:
Heat a drizzle of cold pressed extra virgin olive oil in a non-stick frying pan or spray lightly with cooking spray.
Add the onions with a good pinch of salt and cook until soft and just turning golden.
Pour in the tomatoes, vinegar and SWEETLY™.
Bring to a gentle simmer.
Cook on a low heat, stirring occasionally, until the tomatoes break down and you have a lovely chunky saucy consistency.
For the pancakes:
Combine the flour, baking powder and salt in a large bowl.
Whisk until well combined.
Add the egg and ice water and whisk until smooth.
Fold through the mushrooms, mixed vegetables and half of the spring onions.
Heat a drizzle of cold pressed extra virgin olive oil in a non-stick frying pan or spray lightly with cooking spray.
Using a quarter cup measure – scoop quarter cupfuls of the mixture into the pan.
Flatten with the back of the cup measure and shape a little with a spatula.
Cook for about 3 minutes on each side, until golden brown and the batter is cooked through.
Cook in batches and keep some warm in the oven while you cook the rest.
Top tip: After this initial cook – these reheat and crisp up in the air fryer beautifully so they are great for meal prepping.
Serve pancakes with the tomato relish for plenty of swishing, topping and dipping.
Image and recipe credit:
The South African Mushroom Farmers’ Association
