German Pancakes with Tomatoes, Smoked Trout and Avocados

Surprise! This savoury pancake is made on the barbecue for a delicious 'al fresco' dinner.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Back to recipe

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

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.

This recipe was made with:

An even more delicious way to eat your vegetables.

Learn More

To freeze whole eggs, crack into an ice cube tray and freeze. Once frozen, transfer to ziplock bag. Ready to thaw and use!