Raspberry & Pear Pancakes

12/03/2021
Yields12 Servings

Classification

NSW:  EVERYDAY   ACT: GREEN

Ingredients

 5 ½ cups milk
 1 egg
 1 cup self-raising flour
 1 cup wholemeal self-raising flour
 ½ cup frozen or fresh raspberries
 1 grated pear to mixture
 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. Add raspberries and pear to the mixture.

3

Heat a large non-stick frying pan over medium heat. Brush pan with margarine.

4

Using ¼ cup mixture per pancake, cook pancakes in batches for 2 to 3 minutes or until bubbles appear on surface.

5

Turn and cook until cooked through. Transfer to a plate. Cover loosely with foil to keep warm.

6

Repeat with remaining mixture, brushing pan with margarine between batches.

7

Serve by itself or with toppings such as raspberries, pear or maple syrup.

Ingredients

 5 ½ cups milk
 1 egg
 1 cup self-raising flour
 1 cup wholemeal self-raising flour
 ½ cup frozen or fresh raspberries
 1 grated pear to mixture
 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. Add raspberries and pear to the mixture.

3

Heat a large non-stick frying pan over medium heat. Brush pan with margarine.

4

Using ¼ cup mixture per pancake, cook pancakes in batches for 2 to 3 minutes or until bubbles appear on surface.

5

Turn and cook until cooked through. Transfer to a plate. Cover loosely with foil to keep warm.

6

Repeat with remaining mixture, brushing pan with margarine between batches.

7

Serve by itself or with toppings such as raspberries, pear or maple syrup.

Raspberry & Pear Pancakes