Gluten Free Zucchini, Carrot and Corn Pancakes

Ingredients

2 eggs
1/2 cup milk
40g butter, melted
1 zucchini grated
1/2 cup GF flour
1 carrot, grated
1 corn cob, corn removed
2 tbsp. fresh parsley, chopped
1/4 cup parmesan or tasty cheese, grated
Olive oil
2-3 medium tomatoes diced
25g rocket leaves
1 tbsp. olive oil for dressing


Method
Thoroughly was all vegetables, peel carrot then grate.  Carefully remove corn kernels from cob using a knife and chopping board. 


Grate zucchini, then squeeze excess liquid from it using a colander or paper towel.


In a small bowl whisk together the milk, eggs and butter.


In a large bowl, place in the flour making a well in the centre.


Using a metal spoon, stir in the milk mixture and parmesan and lightly season with sal and pepper.  Stir until just combined.


Place 1/2 tea spoon olive oil into the frying pan.  Heat oil over medium heat.


Pour 1/4 cup of mixture into the pan, using a butter knife, spread slightly.


Cook for 2 to 3 minutes each side until golden and cooked through.


Repeat with the remaining mixture, adjusting quantity of batter if needed to make 6-8 pancakes.  Use extra oil in the pan as required.


Wash and dry rocket and place into a mixing bowl.  Add diced tomatoes, drizzle with olive oil, season with salt and pepper and light toss to combine.


Serve pancakes with tomato mixture


**Courtesy of School Kitchen Class 2017