‘Batter’ take note – pancake awesomeness is here!
Ingredients
- 1 1/2 cups milk
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups self-raising flour
- 1/4 teaspoon bicarbonate of soda
- 1/3 cup caster sugar
- 25g butter, melted
- 1/2 teaspoon coconut essence
- 1/3 cup desiccated coconut
- 1 1/2 cups fresh or frozen raspberries
Method
- Step 1Whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda into a bowl. Stir in sugar. Make a well in centre. Add milk mixture. Whisk until just combined. Stir in coconut essence, coconut and raspberries.
- Step 2Heat a large non-stick frying pan over medium heat. Brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 3 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with butter between batches. Serve.
- High protein
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
723 kj
Energy
5g
Fat Total
3g
Saturated Fat
2g
Fibre
5g
Protein
27mg
Cholesterol
239.2mg
Sodium
9g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
Notes
Serve with: Whipped cream, mixed berry topping and raspberries.
Add 2 to 3 tablespoons extra milk if batter is too thick, or has thickened on standing.
To ‘freshen-up’ day-old pancakes, microwave, covered with paper towel, on medium-high (70%) for 30 seconds to 1 minute or until heated through.
Although all recipes call for 1 quantity Basic pancakes, some vary the Basic pancake ingredients, so check recipes before making.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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