Wholewheat pancakes with fruit filling


Ingredients 17
Servings 0
Time

Ingredients

  • PANCAKE BATTER
  • 170
    g
    wholewheat flour
  • 120
    g
    cake flour
  • 2
    ml
    salt
  • 2
    ml
    baking powder
  • 2
    eggs
  • 650
    ml
    low-fat milk
  • 30
    ml
    oil
  • 75
    ml
    honey
  • FILLINGS
  • 420
    g
    guavas in natural juice
  • 420
    g
    peaches in natural juice
  • 420
    g
    pears in natural juice
  • 60
    ml
    sugar-reduced strawberry fruit spread
  • 60
    ml
    sugar-free youngberry fruit spread
  • 60
    ml
    sugar free apricot fruit spread
  • chopped walnuts for sprinkling
 

Method

 
Mix the wholewheat flour, cake flour, salt and baking powder in a mixing bowl. Beat the eggs and milk together and slowly add to the dry ingredients while beating continuously. Add the oil and honey and mix well. Cover and stand for at least an hour. (The batter must have the consistency of thin cream. Dilute the batter with a little water if necessary.) Heat a little oil in a pan and pour 50 ml of the batter at a time into the hot pan. Tilt the pan in all directions to allow the batter to spread evenly. Fry each side for one to two minutes or until pale brown and done. Do not grease the pan again. Stack the pancakes and keep warm over boiling water. Fill each pancake with fruit of your choice and top with a little of the fruit spread. Sprinkle with nuts.
 

Read more on: starch  |  shallow-fry
 

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