Alive and Cooking

Pork & Parmesan Pancake

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  • 200 g pork fillet, cut in 2 cm chunks 
  • 1 cup plain flour
  • ½ cup parmesan, grated 
  • 2 eggs, beaten
  • 400 g creamed corn
  • Handful basil leaves, roughly chopped 
  • 100 g feta cheese, crumbled
  • 150 g cherry tomatoes, halved

In a pan with a good splash of oil, slide in the pork and cook through, then remove and set aside. Into a bowl, mix together the flour, parmesan, eggs, corn and a splash of water. In the same pan, add a splash of oil and slide in 2  spoonfuls of batter at a time. Once cooked on one side, place the pork on top and flip.

Onto a platter, scatter the basil, feta, cherry tomatoes, a drizzle of oil and serve with the pancakes.  

Serves 6 

Pork & Parmesan Pancake