Recipe

Muesli and blueberry pancakes

Mar 27, 2013 1:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4, Makes 8 Item
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Ingredients

Muesli and blueberry pancakes
  • 1/2 cup wholemeal plain flour
  • 1/3 cup self-raising flour
  • 1/4 teaspoon bicarbonate of soda
  • 1 1/2 cup natural muesli
  • 125 gram blueberries
  • 3 eggs, at room temperature
  • 1/3 cup caster sugar
  • 3/4 cup reduced-fat milk
  • cooking oil spray
  • fresh ricotta and honey, to serve

Method

Muesli and blueberry pancakes
  • 1
    Combine flours, bicarbonate of soda, muesli and blueberries in a large bowl.
  • 2
    Whisk eggs and sugar in a medium jug until light and frothy. Add milk; whisk to combine. Pour egg mixture into flour mixture. Using a large metal spoon, gently fold together until just combined. Don't overmix or batter will become tough. Stand mixture at room temperature for 10 minutes.
  • 3
    Spray a large non-stick frying pan with oil; place over moderately high heat. Spoon 1/3-cup measures of batter into pan; spread to form an 8cm (diameter) circle. Cook, in batches, for 1 minute each side or until golden and cooked. Serve warm with ricotta and honey.

Notes

Instead of fresh blueberries, use raspberries, chopped strawberries, sliced bananas or frozen berries; price will vary.

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