Cinnamon Apple Pancakes
- 1 1/4 cups wholemeal self-raising flour
- 1 tablespoon caster sugar*
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 cup reduced-fat milk
- 2 eggs
- 1 teaspoon vanilla essence
- olive oil cooking spray
- 2 pink lady apples, quartered, cored, thinly sliced
- 4 scoops low-fat vanilla ice-cream, to serve
- Sift flour, sugar, baking powder and 1/2 teaspoon cinnamon into a bowl (add husks left in sieve to bowl). Make a well in the centre.
- Using a fork, whisk together milk, eggs and vanilla in a jug. Pour into well and mix lightly with a fork until just combined (do not overmix).
- Heat a large, non-stick frying pan over medium heat. Spray lightly with oil. Pour 1/4 cup batter into pan and gently spread to about 12cm diameter. Working quickly, top batter with 1 layer apple slices. Cook 2 pancakes at a time for 2 minutes. Carefully turn and cook for a further 2 minutes or until firm to touch. Place on a plate. Cover to keep warm while cooking remaining pancakes. Serve warm sprinkled with a little of the remaining cinnamon and a scoop of ice-cream.
No comments:
Post a Comment