Herb Pancakes with Tomato, Feta and Spinach Topping

Ingredients

• 0 PANCAKES:
• 1.5 cup Self raising flour (225g)
• 2 tbsp Parsley or basil, chopped
• 340 mL NESTLÉ CARNATION Light & Creamy Evaporated Milk 340ml
• 2 Eggs, lightly beaten
• 0 TOPPING:
• 200 g Feta cheese, diced
• 4 Tomatoes, chopped
• 2 cup Baby spinach leaves (40g)
• 2 tbsp Oil
• 2 tbsp Vinegar

Instructions

1. 1

   For the pancakes, place flour and herbs in a bowl. Combine NESTLÉ CARNATION Light & Creamy Evaporated Milk and eggs, whisk into dry ingredients.

2. 2

   Heat a non-stick or lightly greased frying pan over a medium heat. Add 1/4 cup (60ml) pancake mixture, cook until bubbles appear on the surface then turn and cook until golden. Remove from pan and keep warm.

3. 3

   Repeat with remaining pancake mixture.

4. 4

   For the topping, place feta, tomatoes and spinach in a bowl.

5. 5

   Combine oil and vinegar. Pour over salad and toss through.

6. 6

   Top pancakes with topping before serving.