Wholemeal Pancakes With Peaches & Ice Cream
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 125grams wholemeal flour
- 1 pinch salt
- 1 egg
- 15grams butter, melted
- 2/3 cup milk
- 1tablespoons sunflower oil
- 3 ripe peaches, stoned and sliced
- 4 scoops vanilla ice cream
- 4tablespoons maple syrup
Nutrition per serving
2100kJ / 502Cal
2100 Kilojoules or 502 Calories
24% of daily energy intake*
Protein
11.5grams
Fat
14.0grams
Carbs
83.5grams
Sugars
53.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place the flour and salt in a mixing bowl. Make a well in the centre and break the egg into it. Add the melted butter and a quarter of the milk. Mix with a wooden spoon or hand whisk, adding more milk as the mixture thickens until all the milk is used. Beat well to make a smooth batter.
Step 2 of 3
Heat a small nonstick frying pan until hot and lightly grease with a little sunflower oil. Pour in about 2 tablespoons of batter, swirling the pan, so the batter evenly coats the bottom of the pan. Cook for 1 minute until golden underneath, then turn over and cook the other side until golden. Slide out on to a plate and keep warm. Repeat with the remaining batter to make 8 pancakes.
Step 3 of 3
Fold the pancakes into quarters and serve with the peach slices, a scoop of ice cream and a drizzle of maple syrup.
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