Fluffy Flat Pancakes
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Preheat oven to 220°C
Whisk milk and egg together in a jug.
Sift flours into a separate bowl, then make a well in the centre. Add in the milk mixture and whisk until just combined.
Pour the mixture into a lined baking tray. Scatter the berries on top, pushing them down slightly into the mixture.
Bake for 10-15 minutes or until golden brown and a skewer inserted comes out clean.
Set aside to cool for 5 minutes before cutting into squares. Best served warm by itself, or topped with yoghurt and/or honey
Variations
- Add as many different toppings as you like! Why not try raspberry and pear at one end, and apple and cinnamon at the other?
Tips
- This recipe is freezer friendly. Heat a frozen pancake square in the microwave for a couple of minutes and it makes for a quick and delicious breakfast for busy mornings.
Serving Size 96
Servings 8
- Amount Per Serving
- Calories 150
- % Daily Value *
- Total Fat 1.8g3%
- Sodium 250mg11%
- Total Carbohydrate 25.4g9%
- Dietary Fiber 2.8g12%
- Sugars -23.9g
- Protein 6.2g13%
- Vitamin C 20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 220°C
Whisk milk and egg together in a jug.
Sift flours into a separate bowl, then make a well in the centre. Add in the milk mixture and whisk until just combined.
Pour the mixture into a lined baking tray. Scatter the berries on top, pushing them down slightly into the mixture.
Bake for 10-15 minutes or until golden brown and a skewer inserted comes out clean.
Set aside to cool for 5 minutes before cutting into squares. Best served warm by itself, or topped with yoghurt and/or honey
