Wholewheat pancakes

YOU
15 servings
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Starch

By Food24 November 03 2009
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Ingredients (21)

BATTER
500.00 ml flour — wholewheat
10.00 ml Baking powder
2.00 ml salt
2.00 eggs — extra large, whisked
500.00 ml water
250.00 ml milk
50.00 ml oil
15.00 ml vinegar
MUSHROOM FILLING
butter — for frying
1.00 onion — finely chopped
250.00 g button mushrooms — sliced
5.00 ml dried mixed herbs
sea salt and freshly ground black pepper
15.00 ml flour — wholewheat
80.00 ml milk
APPLE FILLING
4.00 apples — cored peeled, diced
50.00 ml raisins
5.00 ml mixed spice — ground
15.00 ml honey
50.00 ml water
50.00 ml yoghurt — plain
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Method:

Sift the wholewheat flour, baking powder and salt in a mixing bowl. Add the bran left in the sieve to the bowl. Mix the remaining ingredients and add to the flour mixture, mixing well. Leave for an hour. Stir before pouring into the pan. Pour a little oil in a pan, heating well. Wipe excess oil with paper towelling. Pour just enough to cover the surface. Bake until done and turn.
Makes about 15 pancakes.

MUSHROOM FILLING:
Sauté the onion and mushrooms in a little butter until the onion is soft and transparent. Add the mixed herbs and season with salt and black pepper to taste. Combine the wholewheat flour and milk. Add to the mushroom mixture and simmer while stirring continuously until the mixture thickens. Fill the pancakes with the mixture and serve hot.
Makes enough filling for 4 pancakes.

APPLE FILLING:
Heat the apples, raisins, mixed spice, honey and water in a saucepan. Simmer until soft but still firm and until most of the liquid has evaporated. Remove from the heat and mix with the yoghurt. Fill the pancakes and serve hot.
Makes enough filling for 5 pancakes.



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