German Pancakes with Tomatoes, Smoked Trout and Avocados
Surprise! This savoury pancake is made on the barbecue for a delicious 'al fresco' dinner.
- Prep time: 15 min
- Makes: 6-8 Servings
- Cook time: 20 min
Nutritional Information
Per Serving (1/8th recipe with toppings)
- Calories 490
- Saturated Fat 19 g
- Fat 39 g
- Cholesterol 95 mg
- Carbohydrates 25 g
- Fibre 6 g
- Sugar 3 g
- Protein 12 g
- Sodium 450 mg
- Potassium* 550 mg
Ingredients
- Pancake:
- 1 1/3 cup / 330 ml
- Egg Creations Fat Free Garden Vegetable
- 3/4 cup / 180 ml
- milk
- 1/4 cup / 60 ml
- cream 35%
- 1 cup / 250 ml
- flour
- 1/2 tsp / 3 ml
- salt
- 1/2 cup / 125 ml
- butter
- Toppings:
- 1 cup / 250 ml
- tomatoes, diced
- 1/2 cup / 125 ml
- chopped smoked trout, cut into pieces
- 2
- avocados, diced
- olive oil, to taste
- crème fraîche, to taste
- fresh herbs, to taste
- salt and pepper, to taste
Directions
Preheat the barbeque to 200° C (400° F).
In a bowl, beat eggs, milk, cream, flour and salt. Mix well until smooth and creamy.
Place the cast iron pan on the barbeque grill and melt the butter. Turn off one of the burners and place the pan on this side of the barbeque.
Add the pancake mixture.
Close the barbeque lid and cook for 20 to 25 minutes, until golden brown.
Meanwhile, in a bowl, gently mix all of the remaining ingredients for the filling.
Remove the pan from the barbeque. Add the tomato, trout and avocado.
Top with crème fraîche and herbs and serve immediately.
Tips
Photos courtesy of Ariel Tarr for LE must and Burnbrae Farms.
Egg Creations Fat Free Garden Vegetable
An even more delicious way to eat your vegetables.
Learn MoreTips: Whipping
For extra fluffy pancakes, separate eggs and beat whites until they form soft peaks in a separate bowl. Fold whites into the batter and prepare as usual.