Cottage cheese pancakes with roasted red pepper salsa

Categories: January

Ingredients

• 125g plain flour
• 3/4 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 2 medium eggs, lightly beaten
• 75ml milk
• 250g low-fat cottage cheese, plus extra to serve
• 3 tbsp olive oil
• 1 small red onion, chopped
• 2 whole roasted red peppers in oil from a jar, diced
• 2 tbsp balsamic vinegar
• small handful of fresh basil leaves, chopped, plus extra to serve

Directions

1. Make the salsa. Heat 1 tbsp oil in a frying pan over a medium heat. Add the onion and peppers and cook for 5 minutes, or until the onion is softened. Add the vinegar and basil, season and warm through for 2 minutes. Remove from the heat.

2. Make the pancakes. Sift the flour, baking powder and bicarbonate of soda into a bowl. Stir in a pinch of salt, then make a well in the centre. Add the eggs and gradually mix into the flour, until you have a thick batter. Stir in the cottage cheese and season to taste.

3. Heat 1 tbsp olive oil in a large, non-stick pan over a medium heat. Put 4 separate tablespoons of the mixture into the pan, spaced apart, and cook for 1-2 minutes each side, until golden. Remove and keep warm. Cook the remaining pancakes, adding the remaining oil as you go. You should have 12 in total.

4. To serve, divide the pancakes between plates, spoon salsa over and around them. Tear over some fresh basil leaves and serve with extra cottage cheese on the side.

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