Vegetable pancakes with peas and corn with roast beef cold cuts and salad

Name: Vegetable pancakes with peas and corn with roast beef cold cuts and salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Flour; 2 TEASPOONS Baking Powder; 4 Eggs (size M); 200 ml Buttermilk; 7-10 Tbsp Salt; 1 can(s) (212 ml) Vegetable corn; 100 g frozen green peas; 100 g Rocket salad; 50 g Spring onions; 4 TABLESPOONS Wine vinegar; 1 TEASPOON Mustard; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 8 TABLESPOONS Sunflower oil; 4 Stem(s) Parsley; 8 discs Roast beef cold cuts (approx. 20 g each); 100 g Remoulade

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Flour
2 TEASPOONS Baking Powder
4 Eggs (size M)
200 ml Buttermilk
7-10 Tbsp Salt
1 can(s) (212 ml) Vegetable corn
100 g frozen green peas
100 g Rocket salad
50 g Spring onions
4 TABLESPOONS Wine vinegar
1 TEASPOON Mustard
7-10 Tbsp Pepper
1 TABLESPOON Honey
8 TABLESPOONS Sunflower oil
4 Stem(s) Parsley
8 discs Roast beef cold cuts (approx. 20 g each)
100 g Remoulade

Directions

1
Mix flour and baking powder. Add eggs, buttermilk and 1 pinch of salt and mix to a smooth dough. Pour the corn into a sieve and drain. Add peas and corn, except 2 tablespoons, to the dough and stir in.
2
Clean, wash and shake the salad dry and cut into bite-sized pieces. Clean and wash spring onions and cut them into thin rings. Mix salad and spring onions. For the vinaigrette, whisk vinegar, mustard, salt, pepper and honey.
3
Add 4 tablespoons of oil drop by drop. Heat 4 tablespoons of oil in portions in a large frying pan. Bake 4 pancakes in the pan. Fry the pancakes until golden brown, turning once. Wash parsley, shake dry, pluck leaves from the stalks and chop.
4
Keep ready pancakes warm. Arrange salad, roast beef and pancakes on plates. Drizzle salad with vinaigrette. Sprinkle with remaining corn. Place 1 tbsp. remoulade on each pancake and sprinkle with parsley.
5
Add the rest of the remoulade.