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Broccoli & Sweetcorn Buttermilk Hotcakes

MAKES: 12 • TOTAL TIME: 45 MINUTES

Ingredients:

  • 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

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 to 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:

Broccoli & Sweetcorn Buttermilk Hotcakes
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