Wholewheat pancakes


Ingredients 24
Servings 15
Time

Ingredients

  • BATTER
  • 500
    ml
    wholewheat flour
  • 10
    ml
    baking powder
  • 2
    ml
    salt
  • 2
    extra-large eggs, whisked
  • 500
    ml
    water
  • 250
    ml
    milk
  • 50
    ml
    oil
  • 15
    ml
    vinegar
  • MUSHROOM FILLING
  • butter for frying
  • 1
    onion, finely chopped
  • 250
    g
    fresh button mushrooms, sliced
  • 5
    ml
    mixed dried herbs
  • salt and freshly ground black pepper
  • 15
    ml
    wholewheat flour
  • 80
    ml
    milk
  • APPLE FILLING
  • 4
    cooking apples, cored, peeled and diced
  • 50
    ml
    raisins
  • 5
    ml
    mixed spice
  • 15
    ml
    honey
  • 50
    ml
    water
  • 50
    ml
    plain yoghurt
 

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.
 

Read more on: starch  |  shallow-fry
 

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