Pancakes for Breakfast
Preparation time: 30 minutes
Cooking time: 5 minutes
Serves: 12
1 1/2 cups wholemeal self-raising flour
1 cup untoasted muesli or rolled oats
1 teaspoon mixed spice
1 egg, beaten
1 tablespoon honey
2 cups reduced fat milk
3 teaspoons margarine, mono- or poly-unsaturated
extra reduced fat milk, if required
1. Combine the flour, muesli and spice in a bowl, then make a hollow in the middle.
2. Add the egg and honey to the hollow and, using a wooden spoon, gradually beat in the milk. Allow to stand for 30 minutes, if possible, to soften the flour and muesli (or oats). The mixture should be the consistency of a thick batter and depending on the muesli used; you may need to stir in a little more milk.
3. Heat one teaspoon of the margarine in a frying pan over a medium to high heat. Use a large spoonful of the batter for each pancake, and cook the pancakes in batches, adding a little margarine to the pan as needed.
4. Cook the pancakes until golden brown, 1 to 2 minutes for each side. Keep the cooked pancakes warm on a plate covered with a clean dry tea towel until you are ready to serve them.
Notes: Serve with sliced fresh bananas, kiwifruit, strawberries, raspberries or blueberries. Add plain or fruit yoghurt then drizzle with a little maple syrup or warm honey. For variety serve with Orange and grapefruit salsa.
Recipe from Better Health Channel