Corn & Zucchini Pancakes

Ingredients

• 2 Large Tomatoes
• 1 cup self-raising flour
• 1 cup low fat milk
• 1 egg
• Pinch salt
• 1 large zucchini, grated
• 4 smoked salmon slices
• 1 large can corn drained
• ½ cup plain natural low fat yoghurt
• 15 mint leaves chopped
• 1 teaspoon fresh lemon squeezed
• 1 teaspoon Dijon mustard
• Cooking spray

Method

1. 1Preheat oven med heat. Slice tomatoes into 2 chunky slices. On your baking tray, lined with baking paper, cook tomato for 20 mins, turning at 10 min mark. Set aside.
2. 2In a large bowl sift your flour and salt. With a whisk mix in your egg and milk, season with some cracked pepper. Mix your corn and grated zucchini.
3. 3Heat non-stick fry pan, spray with cooking spray and with a cup pour in ¼ mixture cook for 2 minutes or until starts to bubble then flip gently and cook a further 3-4 minutes. Test with a skewer in centre to see if cooked. Place on a oven tray and keep warm in oven until all are done.
4. 4Mix yoghurt, lemon, chopped mint and Dijon mustard in a jug, set aside.
5. 5Place 2 pancakes on each plate then slide on 3 slices of tomato, 2 slices smoked salmon and some lettuce leaves.
6. 6Drizzle the yoghurt mixture over the pancakes.
7. 7Serve immediately.