Wholemeal pancakes with peaches and maple syrup

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How to make Wholemeal pancakes with peaches and maple syrup

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:15
  • Total Time : 0:25

Ingredients

  • 1/2 cup wholemeal self-raising flour
  • 1/2 cup self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1/4 cup SPLENDA® Granular
  • 150g ricotta
  • 1 cup milk
  • 1 egg, lightly beaten
  • 50g butter, melted
  • Olive oil cooking spray
  • 1/2 cup Tamar Valley Greek Style Yoghurt
  • 4 fresh or canned peaches, cut into wedges
  • 100g fresh raspberries or frozen raspberries
  • Maple syrup, to serve

Method

  • Step 1 Place flours, soda, SPLENDA® and a pinch salt in a large bowl. Stir to combine.
  • Step 2 Place ricotta, milk, egg and butter in a large jug. Whisk to combine. Gradually whisk ricotta mixture into dry ingredients to form a smooth batter.
  • Step 3 Spray a large, non-stick frying pan with oil. Heat over medium heat. Spoon 1/4 cup batter into pan, spreading out to form a 10-12cm round. Cook for 2 to 3 minutes or until bubbles appear on the surface. Turn. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 8 pancakes. Serve with yoghurt, peaches, raspberries and syrup.

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