Herby savoury pancakes with lemon yoghurt and balsamic tomato cucumber salad recipe

Ingredients:

For the pancakes:

• Melted butter for greasing
• 115g plain flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 60g Two Chicks free range liquid egg whites
• 85g semi skimmed milk
• 35g Greek yoghurt
• 1 tablespoon melted butter, cooled
• 40g mixture of Spinach, Chives, Parsley, Coriander and Dill, very finely chopped together in food processor
• 1 green chilli, deseeded and very finely chopped (about 10g)

For the balsamic tomato cucumber salad:

• 12 cherry tomatoes, halved
• 1 mini cucumber, halved and sliced into ½ cm thick slices
• 2 ¼ teaspoons olive oil
• 2 ¼ teaspoons balsamic vinegar 
• ¼ teaspoon salt
• 1/8 teaspoon freshly ground black pepper

For the Lemon yoghurt:

• 90g Greek yoghurt 
• ¼ teaspoon packed fresh lemon zest
• pinch of salt or to taste 

Method:

For the lemon yoghurt:

In a small bowl, stir together all ingredients and set aside.

For the balsamic tomato cucumber salad:

Whisk together the oil, vinegar, salt and pepper in a small cup until well mixed. Place the tomatoes and cucumber in a bowl and pour over the vinaigrette. Toss together until well combined and set aside.

For the pancakes: 

1. Whisk together the flour, baking powder, salt and pepper in a bowl. In a small jug, whisk together the milk, egg whites, Greek yogurt and 1 tablespoon of melted butter. Add to flour mixture and stir until well combined. Stir through the chilli and mixed herbs.

2. Melt a knob of butter in a pan over a medium heat. Pour about 3 tablespoons of batter onto pan for each pancake and lightly spread out into a circle using the back of a spoon. Cook for a couple of minutes on each side or until golden brown. Repeat with the rest of the batter.

3. Serve pancakes with lemon yoghurt and tomato cucumber salad.