Serves 4Ready in 35 minutes
Syns - 4 Original, 4 Green
Ingredients
5 tbsp plain flour
pinch of salt
1 large egg
142ml skimmed milk
Fry Light
basil leaves, to garnish
For the filling
1 onion, chopped
398g chopped tomatoes
salt and freshly ground black pepper
1 tbsp chopped fresh basil
1 tsp balsamic vinegar (optional)
454g cooked sliced carrots, leeks and broccoli florets
Method
1. Make the filling. Spray a saucepan with fry light and set over a low heat. Add the onion and cook gently for about 5 minutes, until softened. Stir in the tomatoes and cook for around 10 minutes over a medium heat until reduced and thickened.
2. Season to taste and stir in the basil. Add the balsamic vinegar, if using, and cook for a further minute. Fold the cooked vegetables into the sauce and heat through.
3. To make the batter. Sift flour and salt into a mixing bowl. Add the egg and a little of the milk and beat together. Add the remaining milk, a little at a time, beating until smooth.
4. Spray a non-stick pan with fry light and set over a medium heat. When hot, pour in a little batter, tilting the pan to cover the entire base. Cook until set and golden underneath.
5. Flip the pancake over and cook on the other side. Slide out of the pan and keep warm. Cook the remaining pancakes in the same way. Divide the filling between the pancakes and fold into a cornet shape. Serve garnished with basil leaves.
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