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Linseed & walnut hotcakes
Linseed & walnut hotcakes
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Nutty and nutritious pancakes loaded with wholesome nuts and seeds.
Ingredients:
  • 160g (1 cup) wholemeal self-raising flour
  • 75g (1/2 cup) self-raising flour
  • 4.00 gm baking powder
  • 40.00 gm caster sugar
  • 40.00 ml ground linseeds
  • 35g (1/3 cup) walnut halves, coarsely chopped
  • 2 eggs
  • 310ml (1 1/4 cups) skim milk
  • 4.40 gm vanilla essence
  • Canola oil, to grease
  • 4 just-ripe bananas, peeled, thickly sliced
  • 160ml (2/3 cup) maple syrup
  • 150g vanilla fruche
Instructions:
  • Preheat your oven to 120C. Sift the flours and baking powder together into a bowl, keeping the husks. Mix in the sugar, linseeds, and walnuts, then create a well in the center.
  • Combine eggs, milk, and vanilla essence in a jug. Slowly incorporate the egg mixture into the flour mixture while whisking continuously until a velvety batter forms.
  • Prepare a non-stick frying pan by brushing with oil and heating over medium heat. Pour 2 portions of 60ml (1/4-cup) batter into the pan, ensuring space for spreading. Cook until bubbles form on the surface and hotcakes are golden underneath, about 1 1/2 minutes. Flip and cook for another minute until golden. Transfer to a heatproof plate, cover with foil, and keep warm in a preheated oven. Repeat for the remaining batter in 5 more batches, reheating and oiling the pan between each batch.
  • Pat dry frying pan with a paper towel and set over low heat. Cook banana and maple syrup, turning occasionally, for 1-2 minutes until warmed.
  • Plate the hotcakes individually. Arrange sliced banana over them and generously drizzle with maple syrup. Finish by serving with a dollop of creamy fromage frais on top.

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