Broccoli & Sweetcorn Buttermilk Hotcakes
TOTAL TIME: 45 MINUTES
400 g broccoli, trimmed and roughly chopped
1 corn cob, husks removed
2 cups self-raising flour
3 free-range eggs, lightly beaten
2 cups buttermilk
2 green onions (shallots), trimmed and finely sliced
125 g short-cut bacon, chopped
½ cup finely grated parmesan + extra to serve
Olive oil, for pan-frying
1 avocado, diced
1 punnet cherry tomatoes, cut in half
Using a food processor, process broccoli until finely chopped. Slice corn kernels from the cob and set aside. Combine flour, eggs and buttermilk in a large mixing bowl. Stir until well combined. Stir in broccoli, corn, green onions, bacon and parmesan. Season with salt and pepper to taste and stir to combine.
Heat a large non-stick frying pan over medium heat. Brush with oil, and using approximately ½ cup mixture per hotcake, cook in batches greasing the pan between batches) for 3 to 4 minutes on each side until golden and just cooked through and serve.
Serve topped with diced avocado, cherry tomatoes and a sprinkle of extra parmesan.