Easy Fruity Pancakes
These fruity pancakes are a healthy way to start your day (or a healthy snack or desert) – as they include fruit (one of your five a day), protein (from the egg),calcium (from the milk), and is based on a carbohydrate (from the flour) as recommended from the Eat Well Plate*. Finally, they contain no added sugar, so less bad stuff! This recipe is ideal for those who, like me, instead of following recipes point by point instead tend to glance down at the instructions to get the general gist and ‘wing it’ from there. These fruity pancakes are pretty much fool proof, so that even the most noviced of chefs can try and make them with cheap ingredients and stuff you already have in your cupboard. So please take a glance at my recipe and give it a go!
* For more information on the “Eatwell Plate” please visit: http://www.nhs.uk/Livewell/Goodfood/Pages/eatwell-plate.aspx
(Image from bbc.goodfood.com)
You Will Need:
3/4 cup of flour (self-raising/plain/gluten free…whatever is in the cupboard)
1 cup of milk
½ lemon or lime (or even an orange slice, anything ‘zesty’ will do)
A drop of oil (for frying)
A handful of the fruit of your choice (I have tried this recipe with raspberries, blueberries and bananas. I generally tend to chuck in whatever fruit I can find in the reduced section of Tescos. So far my favourite is raspberries)
Optional a pinch of salt OR baking powder to give the batter a bit more density
Also optional a tsp of cinnamon or nutmeg
Mix the egg and milk together with a fork. Then add the flour (and the other optional dry ingredients if you choose to include them) and mix together until the batter is runny but viscous. If the batter is too runny add some flour, if it is too think add some milk (this is not an exact science). Then add the fruit. I find that crushing the blueberries or raspberries in your hand before adding to the batter works best, as you get an even spread of fruit and the batter gains a lovely purple colour. (If using a banana, chop it up into thin slices before mixing it into the batter).
Once your batter is mixed, pour a drop of oil into your frying pan and tilt your pan to get an even spread of oil. Then pour a dollop the size of your palm into the pan, and again gently tilt to pan to spread it out a bit. Once you see bubbles forming in the middle of the batter (this should be after about a minute or less after pouring the batter into the pan, again not an exact science) flip the pancake over. You should get a golden brown colour on the cooked side. After about a minute the other side should be cooked so you can remove the pancake from the pan and repeat until you use up all your batter. (If you cling film the unused batter and put it in the fridge it should keep for 12 hours or so).
Once your pancakes are cooked, squeeze your zesty fruit of choice over them and tuck in!
By Claire Mellor