Pancakes your way!
Who said you only have to enjoy pancakes on Shrove Tuesday? With this delicious recipe, you can treat yourself to three different yummy toppings for your pancakes; raspberry or chocolate with fat-free Greek yoghurt or spiced apple dusted with cinnamon. Even if you’re on Step 2, you can make an exception with these…enjoy!
Spiced Apple Pancakes
Sift the flour and salt into a bowl and beat in the egg. Add the milk, a little at a time, beating until the batter is smooth. Leave to stand for at least 10 minutes.
Meanwhile, cook the apple and water in a saucepan over a low to medium heat until the apple is tender but keeps its shape. Add artificial sweetener to taste and gently stir in the cinnamon, orange zest and juice.
Lightly spray a small non-stick frying pan with oil and place over a medium heat. When the pan is hot, add one-quarter of the batter. Tilt the pan and swirl the batter around to cover the base evenly. Cook until the pancake is golden brown and set underneath, then flip it over and cook the other side.
Slide the pancake out of the pan onto a plate and keep warm while you cook the remaining pancakes in the same way.
Divide the apple filling between the pancakes and roll up or fold over. Serve immediately, dusted with cinnamon.
Fancy something a bit different? Why not try our raspberry alternative!
- Make the pancake batter: whisk together the sifted flour, salt, egg and a little of the milk until smooth. Beat in the remaining milk, a little at a time, until you have a smooth batter. Pour into a jug and leave to stand for at least 10 minutes.
- Spray a small non-stick frying pan lightly with oil and place over a medium heat. When it’s really hot, pour a quarter of the batter into the pan and tilt it to swirl the batter around and coat the base. Cook for about 2 minutes until the pancake is set and golden underneath, then flip it over and cook the other side.
- Slide the pancake out of the pan on to a plate and keep warm while you cook the rest of the pancakes in the same way.
- Place each pancake on a warm serving plate and sprinkle with the raspberries. Fold over and serve immediately with a spoonful of yoghurt and a dusting of icing sugar. If you want, why not add a sprig of mint on the side.
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