Wholewheat pancakes with fruit filling

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Starch

By Food24 November 03 2009
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Ingredients (15)

PANCAKE BATTER
170.00 g flour — wholewheat
120.00 g flour — cake
2.00 ml salt
2.00 ml Baking powder
2.00 eggs
650.00 ml milk — low-fat
30.00 ml oil
75.00 ml honey
FILLINGS
420.00 g guavas — tinned
420.00 g peaches — tinned in juice
420.00 g pears — tinned in light syrup
60.00 ml fruit spread — sugar-reduced strawberry
60.00 ml fruit spread — sugar-free youngberry
60.00 ml sugar free apricot fruit spread
walnuts — chopped, for sprinkling
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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.



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