Pear Pancakes with Fruit Salad
Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
1 serves per portion
Recipe courtesy of Patsy Carrol, Chinchilla Branch
Ingredients:
- 1 cup wholemeal flour, self-raising
- 1 cup milk, reduced fat
- 1 egg, beaten
- 1 pear, grated
- Extra virgin olive oil
- 1 banana, sliced
- 2 cups strawberries, sliced
- 4 tablespoons natural yoghurt, reduced fat
Method:
- WHISK flour, milk and egg in a mixing bowl until smooth.
- STIR through the grated pear.
- WARM a large non-stick frypan over medium heat. Once hot add a drizzle of oil.
- ADD the batter, a spoonful at a time, to the hot pan. You may need to cook the pancakes in a few batches.
- WATCH the surface of the pancakes. When bubbles form and the edges begin to look dry, gently lift one edge of the pancake to check for colour. When golden, it is ready to flip.
- COOK the other side for a few more minutes until the pancakes are cooked through.
- SERVE with sliced banana and strawberries and a dollop of yoghurt.
What's Great About It:
Pancakes are a Sunday staple but aren’t always healthy. These pancakes swap the plain flour for wholemeal, adding extra fibre to your day. When served with extra fruit on top, these pancakes will provide you with a serve of fruit for the day!
