12/03/2021 
CategoryBreakfast, Dairy, Everyday, Hot Meals, Recess, Snacks, Snacks, Vegetarian, Wholegrains
Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
1 ½ cups milk
1 egg
1 cup self-raising flour
1 cup wholemeal self-raising flour
1 apple, grated
1 tsp cinnamon
25 g margarine, polyunsaturated or monounsaturated
Method
1
Whisk milk and egg together in a jug.
2
Sift flours into a bowl. Make a well in centre. Add milk mixture and whisk until just combined. Mix in apple and cinnamon.
3
Heat a large non-stick frying pan over medium heat. Brush pan with margarine.
4
Using 1/4 cup mixture per pancake, cook pancakes in batches for 2 to 3 minutes or until bubbles appear on surface. Turn and cook until cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
5
Repeat with remaining mixture, brushing pan with margarine between batches.
6
Serve by itself or with toppings such as apples and/or honey.
Method
- To make thinner, crepe-like, pancakes, simply add more milk.
Ingredients
1 ½ cups milk
1 egg
1 cup self-raising flour
1 cup wholemeal self-raising flour
1 apple, grated
1 tsp cinnamon
25 g margarine, polyunsaturated or monounsaturated
Directions
1
Whisk milk and egg together in a jug.
2
Sift flours into a bowl. Make a well in centre. Add milk mixture and whisk until just combined. Mix in apple and cinnamon.
3
Heat a large non-stick frying pan over medium heat. Brush pan with margarine.
4
Using 1/4 cup mixture per pancake, cook pancakes in batches for 2 to 3 minutes or until bubbles appear on surface. Turn and cook until cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
5
Repeat with remaining mixture, brushing pan with margarine between batches.
6
Serve by itself or with toppings such as apples and/or honey.
