Ham and Zucchini Pancakes with Red Currant Jelly:
Ingredients:
1/3 cup self-raising flour
2 tablespoons cornflour
2 eggs, separated
¼ cup milk
½ x 200g can Plumrose Leg Ham, shredded
1 cup finely grated zucchini, squeezed dry
1 spring onion, finely chopped
½ cup cream cheese
¼ cup red currant jelly
¼ cup coarsely chopped pistachio nuts
Method:
Sift self-raising flour and cornflour into a bowl, add egg yolks and milk, mixing well. Stir in Plumrose Leg Ham, zucchini and spring onion, season with salt and pepper. Whip egg whites until stiff and gently fold into flour mixture. Heat a little oil in a frying pan. Spoon a dessertspoon of mixture into pan and flatten to approximately 4cm in diameter. Cook until golden brown, turn and cook other side. Cool. Repeat to make 25 pancakes. Spread a teaspoon of cream cheese onto pancakes and top with a 1/4 teaspoon of red currant jelly. Serve sprinkled with pistachio nuts.
MAKES: 25
PREPARATION: 20 minutes
COOKING TIME: 10 minutes
TIP: Pancakes can be made in advance and frozen until required.