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Wholemeal pancakes with peaches and maple syrup
Wholemeal pancakes with peaches and maple syrup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Decadent pancakes - perfect for breakfast or dessert.
Ingredients:
  • 75.00 gm wholemeal self-raising flour
  • 75.00 gm self-raising flour
  • 2.50 gm bicarbonate of soda
  • 62.50 gm SPLENDA® Granular
  • 150g ricotta
  • 257.50 gm milk
  • 1 egg, lightly beaten
  • 50g butter, melted
  • Olive oil cooking spray
  • 125.00 ml Greek Style Yoghurt
  • 4 fresh or canned peaches, cut into wedges
  • 100g fresh raspberries or frozen raspberries
  • Maple syrup, to serve
Instructions:
  • In a large bowl, combine the flours, baking soda, SPLENDA®, and a pinch of salt. Mix well.
  • Combine ricotta, milk, egg, and butter in a large jug, whisk together until smooth. Slowly incorporate the ricotta mixture into the dry ingredients to create a smooth batter.
  • Prepare a large, non-stick frying pan with oil spray over medium heat. Pour 1/4 cup of batter into the pan, spreading it out to form a 10-12cm round shape. Cook for 2 to 3 minutes until bubbles form on the surface. Flip and cook for another 1 to 2 minutes until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with the rest of the batter to make a total of 8 pancakes. Serve with yogurt, peaches, raspberries, and syrup.

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