Ingredients
1 egg
1 cup self-raising flour
1/2 tsp baking powder
1 1/2 cups buttermilk
1 medium-sized zucchini, coarsely grated
Olive oil spray
3 rindless bacon rashers, trimmed
1 punnet of cherry tomatoes
1 small avocado, halved
1 cup fresh basil leaves
1/2 small red onion, cut into thin wedges
1 garlic clove, crushed
2 tsp balsamic vinegar
Pine nuts to taste
Method
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Combine the flour and baking powder in a bowl. Season with salt and pepper. Make a well in the centre of the mixture.
-
Whisk in the egg and buttermilk until just combined, adding to the dry ingredients. Add the zucchini and stir to combine.
-
Heat a large non-stick frying pan over medium heat. Spray with oil. Spoon one-quarter of the zucchini mixture into the pan. Reduce heat to medium-low. Cook for 3-4 minutes or until bubbles appear on the surface.
-
Turn and cook for another 3-4 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
-
Repeat with the remaining zucchini mixture, reheating the pan between batches.
-
Meanwhile, heat a small non-stick frying pan over medium-high heat. Cook the bacon
for 3-4 minutes on each side or until crisp. -
Combine the quartered cherry tomatoes, avocado, basil, red onion, garlic and vinegar in
a bowl. Season with salt and pepper. -
Serve the salad and bacon on top of the pancakes, sprinkling over pine nuts to taste,
adding a touch of chilli if you like a bit of spice. Add balsamic over the pancake and a little on the plate for presentation.