Wednesday, 28 April 2010

Wholemeal Scotch Pancakes

This is one of my favourite breakfasts. I usually hmake a whole bacth then eat them over 4 days. I wouldn't recommend keeping them any longer. My favourite topping is greek yoghurt, cinnamon, and a banana which has been blasted under the grill in its skin for a bit. A mixture of strawberries, rapsberries and blueberries was very yummy with greek yoghurt also. A few chopped nuts or a light drizzle of honey is always good.

Wholemeal Scotch Pancakes
Serves:4 (2 pancakes each)
120 g whole wheat flour
1/2 tsp baking powder
2 g salt
30 g caster sugar
1 egg
1/4 pint skim milk

Heat a good quality non-stick pan (or use a slightly less reliable with a light brushing of olive oil) on medium-low.
Mix the flour baking powder and salt with the sugar.
In a jug whisk the milk and egg then pour into the dry ingredients until the batter is smooth.
Leave in the fridge for 10 minutes.
Use a tablespoon to pour the batter into the pan, this should give you about the right serving size to make 8 pancakes.
Keep an eye on them, when little air bobbles stort forming on the top, you can start to turn them over.
165 calories per serving, 1.4g F, 0.4g SF, 32.3g C, 9.2g S, 0.8g Fb, 5.5g P

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