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Main courses · Vegetarian

Zucchini, corn and ricotta pancakes

★ 4.461 ratings

Serve pancakes with extra ricotta and your favourite toppings, such as chopped tomatoes or sweet chilli sauce.

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Details

Difficulty
Easy
Prep
40 min
Active
40 min
Cook
65 min
Total
65 min
Yield
10 pieces

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Category
Main coursesVegetarian
Time
Over 1 hour
Nutrition
High proteinHigh fibre
Difficulty
Easy

Ingredients

MetricUS
full cream milk
3.3 lb
white vinegar
1.4 oz
sea salt
0.3 tsp
zucchini
11 oz
spring onion/shallot
1
butter
1.4 oz
self-raising flour
6 oz
sea salt
0.3 tsp
ground black pepper
0.3 tsp
buttermilk
7.1 oz
eggs
2
fresh sweet corn kernels
4.6 oz

Nutritionper portion

Nutrition values

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein
56.9 g
Energy
6,731.6 kJ
Calories
1,608.9 kcal
Fat
77.6 g
Fibre
10.7 g
Carbohydrates
165.8 g

Cookidoo® details

Categories
Main dishes - vegetarian
Dish types
Vegetarian
Meal types
Main Course
Dietary
Low Carb, Vegetarian, Nut Free
Health
High Protein, High Fiber
Occasions
Father's Day, Mother's Day
Seasons
Autumn, Spring, Summer, Winter
Equipment
bowl, kitchen towel, ladle, large jug, medium-sized non-stick frying pan, nut milk bag or muslin cloth, stove top, thermal serving bowl or warm ceramic dish, turner/fish slice
Collections
Vegetarian Cooking
Original tags
children's food, low carb, vegetarian, nut free, autumn, Father's Day, Mother's Day, spring, summer, winter, everyday, Easy

Cooking instructions are available on the original Cookidoo® page.

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