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. 1/2 cup wholemeal self-raising flour
2. 1/2 cup self-raising flour
3. 1 teaspoon bicarbonate of soda
4. 1/4 cup SPLENDAu00ae Granular
5. 150g ricotta
6. 1 cup milk
7. 1 egg, lightly beaten
8. 50g butter, melted
9. Olive oil cooking spray
10. 1/2 cup Tamar Valley Greek Style Yoghurt
11. 4 fresh or canned peaches, cut into wedges
12. 100g fresh raspberries or frozen raspberries
13. Maple syrup, to serve

The instruction how to make Wholemeal pancakes with peaches and maple syrup

1. Place flours, soda, SPLENDAu00ae and a pinch salt in a large bowl. Stir to combine.
2. 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.
3. 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

calories: 426.854 calories
calories: 19 grams fat
calories: 12 grams saturated fat
calories: 46 grams carbohydrates
calories: 21 grams sugar
calories:
calories: 14 grams protein
calories: 112 milligrams cholesterol
calories: 976.34 milligrams sodium
calories: https://schema.org
calories: NutritionInformation