Wholemeal Pancakes With Peaches And Maple Syrup

These delicious pancakes are perfect for a decadent breakfast or dessert.

The ingredient of Wholemeal Pancakes With Peaches And Maple Syrup

• 1 2 cup wholemeal self raising flour
• 1 2 cup self raising flour
• 1 tsp bicarbonate of soda
• 1 4 cup splendau00ae granular
• 150g ricotta
• 1 cup milk
• 1 egg lightly beaten
• 50g butter melted
• olive oil cooking spray
• 1 2 cup tamar valley greek style yoghurt
• 4 fresh or canned peaches cut into wedges
• 100g fresh raspberries or frozen raspberries
• maple syrup to serve

The Instruction of wholemeal pancakes with peaches and maple syrup

• place flours soda splendau00ae and a pinch salt in a large bowl stir to combine
• place ricotta milk egg and butter in a large jug whisk to combine gradually whisk ricotta mixture into dry ingredients to form a smooth batter
• spray a large non stick frying pan with oil heat over medium heat spoon 1 4 cup batter into pan spreading out to form a 10 12cm round cook for 2 to 3 minutes or until bubbles appear on the surface turn cook for 1 to 2 minutes or until golden and cooked through transfer to a plate cover to keep warm repeat with remaining batter to make 8 pancakes serve with yoghurt peaches raspberries and syrup

Nutritions of Wholemeal Pancakes With Peaches And Maple Syrup

fatContent: 426 854 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 46 grams carbohydrates
fibreContent: 21 grams sugar
proteinContent: n a
cholesterolContent: 14 grams protein
sodiumContent: 112 milligrams cholesterol

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