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Broccoli & Sweetcorn Buttermilk Hotcakes

MAKES: 12 • TOTAL TIME: 45 MINUTES

Ingredients:

  • 400g 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

  • 125g 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

Directions:

  1. 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.

  2. 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 3–4 minutes on each side until golden and just cooked through and serve.

  3. Serve topped with diced avocado, cherry tomatoes and a sprinkle of extra parmesan.

This recipe is courtesy of Sydney Markets.

Download Recipe Here:


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