Pear pancakes with fruit salad
What’s great about it:
Pancakes are a Sunday staple food but aren’t always the best for us! These pancakes swap the plain flour for wholemeal flour adding extra fibre to your day. Plus served with a dollop of yoghurt and fresh fruit make for a great addition to the weekly breakfast ritual.
Serves 4 | Prep time 10 minutes | Cook time 15 minutes
1 cup wholemeal self-raising flour
1 cup milk, low fat
1 egg, beaten
1 pear, grated
1 bananas, chopped
1 cup strawberries, chopped
4 tablespoon natural yoghurt, low fat
WHISK flour, milk, and egg in a mixing bowl until smooth.
STIR through the grated pear.
WARM a large non-stick pan over a medium heat.
ADD the batter, a spoonful at a time, to the hot pan.
WATCH the surface of the pancake. When bubbles form and the edges begin to look dry, gently lift one edge of the pancake to check for colour. When golden, it’s ready to flip.
AFTER flipping, continue cooking for a few more minutes until pancakes are cooked through.
SERVE with banana and strawberries and finish with yoghurt.
Recipe courtesy of: Patsy Carrol, Chinchilla branch