Ingredientes para Cheesy Vegetable Pikelets
- 1 medium zucchini (about 1 cup grated)
- 1 tablespoon olive oil
- 1/2 cup carrots, finely chopped
- 1/2 cup fresh corn kernels
- 1/2 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 cup buttermilk
- 1 large egg
- 1 cup shredded cheddar cheese
- Lightly spray cooking spray
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cornmeal
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Cómo preparar Cheesy Vegetable Pikelets
- Preheat oven to 200°F (95°C) to keep cooked pikelets warm.
- Grate 1 medium zucchini (about 1 cup grated) and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- Finely chop 1/2 cup carrots.
- Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat.
- Add the zucchini, carrots, and 1/2 cup frozen corn kernels (or 1 small red capsicum, finely chopped).
- Cook, stirring frequently, for 2-3 minutes, or until the vegetables are softened.
- Set the vegetable mixture aside to cool slightly.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 cup cornmeal.
- Add 1 cup buttermilk and 1 large egg to the dry ingredients.
- Whisk until just combined, being careful not to overmix.
- Stir in the cooled vegetable mixture and 1 cup of shredded cheddar cheese.
- Gently fold until just combined.
- Lightly spray a non-stick frying pan or griddle with cooking spray and heat over medium heat.
- Using a 1/4 cup measuring cup or a large spoon, pour 1/4 cup of batter per pikelet onto the hot pan.
- Cook for 3-4 minutes per side, or until golden brown and cooked through. Cook in batches if necessary.
- Transfer cooked pikelets to a baking sheet in the preheated oven to keep warm while you cook the remaining batter.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
5g
Fat
5g
Carbs
1g
