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n Per serve: 1003kJ; total fat 8.5g (sat. fat 2.2g); protein 10.3g; carbs 27.5g; sodium 329.1mg; GI estimate medium
1. Sift flour and bicarb into a bowl. Put buttermilk and egg in a jug and whisk to combine. Make a well in the centre of dry ingredients, add milk mixture and stir until a smooth batter forms.
2. Heat a non-stick frying pan over a medium heat. Remove pan from heat and spray with olive oil. Put 2 tablespoons of batter mixture in pan, and cook hot cakes, 3 at a time, for 2 minutes or until bubbles form over the surface. Turn and cook for a further minute or until hot cakes are cooked through. Transfer to a plate and cover to keep warm. Cook remaining batter mixture in this way. Transfer hot cakes to a plate and cover.3. Using a vegie peeler, run blade down length of zucchinis, forming ribbons. Cut zucchini flowers in half lengthways. Heat oil in a large heavy-based frying pan. Add garlic, zucchini ribbons and flowers, and nutmeg, toss to combine and cook for 1-2 minutes. Serve garlic zucchini piled on top of hot cakes.