Wholemeal Pancakes With Peaches And Maple Syrup

By Liz Macri

Cooking Wholemeal pancakes with peaches and maple syrup step by step details? If you are looking cooking tips for Wholemeal pancakes with peaches and maple syrup you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

These delicious pancakes are perfect for a decadent breakfast or dessert.

All you have to do is throw all your ingredients of Wholemeal Pancakes With Peaches And Maple Syrup

  1. 1/2 cup wholemeal self-raising flour
  2. 1/2 cup self-raising flour
  3. 1 teaspoon bicarbonate of soda
  4. 1/4 cup SPLENDAu00ae Granular
  5. 150g ricotta
  6. 1 cup milk
  7. 1 egg, lightly beaten
  8. 50g butter, melted
  9. Olive oil cooking spray
  10. 1/2 cup Tamar Valley Greek Style Yoghurt
  11. 4 fresh or canned peaches, cut into wedges
  12. 100g fresh raspberries or frozen raspberries
  13. Maple syrup, to serve

The instruction how to make Wholemeal Pancakes With Peaches And Maple Syrup

  1. Place flours, soda, SPLENDAu00ae and a pinch salt in a large bowl. Stir to combine.
  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.
  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.

Nutritions of Wholemeal Pancakes With Peaches And Maple Syrup

fatContent: 426.854 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 46 grams carbohydrates
fibreContent: 21 grams sugar
proteinContent:
cholesterolContent: 14 grams protein
sodiumContent: 112 milligrams cholesterol

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