Pumpkin Pancakes with Chilli Fried Tenderstem®
Method
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For the pancakes
Combine all of the pancake ingredients (except the oil) in a blender or food processor. Blend together until you get a smooth batter
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Heat the oil in a frying pan and pour ¼ cup of the batter in
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Fry for a couple of minutes on each side until puffed up and browned on both sides
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Place cooked pancakes in the oven on a low heat to keep them warm while you make the rest of the pancakes (this mixture makes 12 small pancakes)
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For the cheese sauce
Heat 50ml of the milk gently in a saucepan
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Chop the cheese and add it to the pan, heating it until the cheese melts
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When the cheese has melted, strain the sauce through a fine sieve to remove the rind
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Keep the sauce warm on a low heat, adding more milk if it is too thick
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For the Tenderstem® topping
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Steam the Tenderstem® for 5-8 minutes until tender. Drain.
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Heat the oil in a large frying pan, then add the Tenderstem®, chilli and garlic and fry for two minutes.
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To serve
Stack three pancakes with a teaspoon of cheese sauce between each layer pour two teaspoons of cheese sauce over the pancakes and drizzle with chilli oil.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
