Camembert and broccoli pancakes | Reader's Digest Australia

Ingredients

• ¾ cup (110 g) plain flour
• 2 eggs, beaten
• salt and pepper
• 1 cup (250 ml) low–fat milk
• 1 tablespoon sunflower oil
• 2 tablespoons freshly grated parmesan
• sprigs of fresh flat–leaf parsley to serve
• Tomato sauce
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 can chopped tomatoes, about 400 g
• pinch of sugar
• 2 tablespoons chopped fresh flat–leaf parsley
• Camembert and broccoli filling
• 250 g broccoli, broken into tiny florets
• 150 g camembert, diced
• ⅓ cup (90 g) quark or fromage frais