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| Photo: Ricotta and berry pancakes Photography by Mark O'Meara |
To Prep 0:20
To Cook 0:30
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4
Ingredients
1 cup wholemeal self-raising flour
1 tablespoon honey
2 teaspoons vanilla essence
3 eggwhites
2/3 cup skim milk
olive oil cooking spray
200g reduced-fat ricotta cheese
250g strawberries, hulled, halved
150g blueberries
2 tablespoons Queen Pure Maple Syrup
Nutrition
Energy 1253kJ
Fat saturated 1.30g
Fat Total 4.20g
Carbohydrate sugars -
Carbohydrate Total 47.00g
Dietary Fibre 6.00g
Protein 14.50g
Cholesterol 2.00mg
Sodium 354.00mg
All nutrition values are per serve.
Method
Step 1
Sift flour into a bowl. Add husks left in sieve. Using a fork, beat honey, vanilla, eggwhites and milk in a jug until well combined. Pour into flour mixture. Stir to a smooth batter. Stand for 10 minutes.
Step 2
Spray a non-stick frying pan with oil. Heat over medium heat. Pour 1/4 cup batter into pan. Cook for 1 to 2 minutes or until small bubbles appear on surface. Turn over. Cook for 1 minute or until cooked through. Remove pancake to a plate. Cover to keep warm. Repeat with remaining batter, greasing pan between pancakes.
Step 3
Place pancakes on plates. Top with ricotta and berries. Drizzle with maple syrup and serve.
Notes
For a gluten-free version use glutenfree self-raising flour. You'll find it in the health food section of the supermarket.
Super Food Ideas - October 2006 , Page 25
Recipe by Teresa Cutter
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