recipeName: savoury pancakes with lemon
ingredients: 100g light cream cheese 1 lemon, juiced and finely zested, plus extra to garnish 200g whole wheat flour 1 teaspoon baking powder small handful basil leaves, chopped small handful parsley, chopped 2 eggs, separated 200ml low fat milk butter, for greasing 1 avocado, quartered and sliced 150g cherry tomatoes, halved
steps: in a bowl, combine the cream cheese with the lemon zest and juice. season with freshly cracked black pepper and set aside until needed. sift the flour, baking powder, herbs and ¼ tsp salt into a large mixing bowl and make a well in the centre. add the egg yolks and half the milk. using a fork, gently stir to combine, drawing in the flour from the sides of the bowl. add the remaining milk and continue mixing to form a completely smooth batter. in a separate bowl, whisk the egg whites, using an electric whisk, until stiff peaks form. using a large, metal spoon, gently fold the egg whites into the batter, being careful not to knock the air out. put a large, nonstick frying pan over a medium-high heat and lightly brush with a little butter to grease. spoon 4 generous tbsp of batter into the pan to make 4 separate pancakes – space them out as they will spread a little. cook for 1 min, until bubbles rise to the surface, then turn and cook for a further 30 seconds–1 min. transfer to a warm plate, covered with a tea towel. repeat to make 16 pancakes. to serve, arrange 4 pancakes on each plate with some sliced avocado and tomatoes. top with a dollop of the lemon cream cheese and scatter with a little extra lemon zest.
NER: cream cheese lemon extra wheat flour baking powder basil parsley eggs milk butter avocado cherry tomatoes