Sweet Pepper Pancakes with Tomato Relish

Sweet Pepper Pancakes with Tangy Tomato Relish combine soft, savoury pancakes made with sweet peppers, onions, and Cheddar cheese with a zesty, fresh tomato relish bursting with lime, parsley, and a hint of chili heat. This colourful and flavourful dish is perfect for brunch, lunch, or as an appetiser to impress your guests.

Prep Time 15

Cook Time 18

Total Time 33

Servings

Ingredients

2 tsp rapeseed oil
1 medium yellow pepper thinly sliced in 2-3cm lengths
1 medium red pepper thinly sliced in 2-3cm lengths
1 medium onion finely chopped
2 large eggs beaten
200 ml water
2 tbsp low-fat yogurt
50 g Cheddar cheese grated
150 g wholemeal flour
1 pinch pepper

For the relish:

10 g fresh parsley
1 large lime juice and zest
4 large vine tomatoes finely chopped
2 small red chilies finely chopped

Instructions

Add 1 tsp oil to a pan over a medium heat, add the peppers and onion and cook for 10 minutes, stirring regularly.
2 tsp rapeseed oil, 1 medium yellow pepper, 1 medium red pepper, 1 medium onion
Meanwhile, mix together the egg, water, yogurt and cheese. Stir in the flour to make a batter.
2 large eggs, 200 ml water, 2 tbsp low-fat yogurt, 50 g Cheddar cheese, 150 g wholemeal flour
Stir the peppers and onion into the batter.
Add the remaining oil (1 tsp) to a large non-stick pan. Add scant dessertspoons of the mixture to the pan to fry for 1-2 minutes, flipping once with a spatula to cook the other side for a further minute.
2 tsp rapeseed oil
Meanwhile, make the sauce by blending together the parsley, pepper, lime, zest and fresh tomato together then mix in the chilli.
10 g fresh parsley, 1 large lime, 4 large vine tomatoes, 2 small red chilies, 1 pinch pepper

Notes

Recipe tips

When cooking the Sweet Pepper Pancakes with Tomato Relish, make sure you distribute the peppers and onion evenly throughout the mixture. You can make them up to 1 day in advance and warm in the oven for a few minutes to serve.

Nutrition