Raspberry & Pear Pancakes
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Whisk milk and egg together in a jug.
Sift flours into a bowl. Make a well in centre. Add milk mixture and whisk until just combined. Add raspberries and pear to the mixture.
Heat a large non-stick frying pan over medium heat. Brush pan with margarine.
Using ¼ 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.
Repeat with remaining mixture, brushing pan with margarine between batches.
Serve by itself or with toppings such as raspberries, pear or maple syrup.
Ingredients
Directions
Whisk milk and egg together in a jug.
Sift flours into a bowl. Make a well in centre. Add milk mixture and whisk until just combined. Add raspberries and pear to the mixture.
Heat a large non-stick frying pan over medium heat. Brush pan with margarine.
Using ¼ 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.
Repeat with remaining mixture, brushing pan with margarine between batches.
Serve by itself or with toppings such as raspberries, pear or maple syrup.
