Dip Dip Chickpea and Carrot Pancakes (V)
WeaningWorld
April 14, 2021
Don’t wait for pancake day to enjoy these scrummy, nutritious pancakes with dippy eggs.
No Reviews
Ingredients
Adjust Servings
| 30g Chickpeas | |
| 30g Carrot Peeled and grated | |
| 2tbsp Basil Chopped | |
| 20g Parmesan cheese Grated | |
| 30g Self raising flour | |
| 50ml Milk | |
| 1 British Lion Egg | |
| 1tbsp Sunflower oil |
Directions
1.
Process
Put the chickpeas into a processor and whiz until finely chopped.
Mark as complete
2.
Whiz again!
Add the carrot, basil, parmesan, flour, milk and egg. Whiz again until smooth and pour into a bowl.
Mark as complete
3.
Fry and heat
Heat the oil in a frying pan. Add heaped spoonfuls of the mixture and fry for 2-3 minutes each side. You will make about 6 small pancakes. Set aside.
Mark as complete
4.
Boil
Bring a pan of water up to the boil. Add the eggs and boil rapidly for 3-4 minutes so that they are cooked but runny.
Mark as complete
5.
Serve
Remove, place in egg cups and carefully slice the tops off. Slice the pancakes into strips and serve next to the eggs for dunking. and dip in.
Mark as complete
Notes
The Food Standards Agency (FSA) has changed its advice on eggs, confirming they are now safe to be eaten runny, and even raw, by vulnerable groups including infants, children and pregnant women as long as they are British Lion.
Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform
Leave a Reply