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Venezuelan inspired cornmeal pancakes with cheese, red onion and mushrooms!
Chop the mushrooms and red onion into thin slices.
Fry until golden with a little vegetable oil.
Whisk together the cornmeal, flour, sugar, baking soda, salt and dried herbs.
Whisk together the milk, soya milk and vegetable oil.
Mix together the wet and dry ingredients.
Heat a frying pan with a little vegetable oil and pour in half of the batter.
Cook on the first side until golden, then flip over. Top with grated cheese.
Top with the cooked onions and mushrooms and cook until the bottom is golden.
Serve hot topped with a sprinkling of dried herbs.
Cook along with #CookingSuperstar Christine from The Rustic Foodie