Fluffy Breakfast Pancakes
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Breakfast |
| Misc | Child Friendly, Serve Hot |
| By author | Jamie Oliver |
Fluffy breakfast pancakes filled with fruit.
Ingredients
- 1 cup Wholemeal self raising flour (sifted, with the husks added back in)
- 1 cup Milk
- 1 Egg
- pinch Sea salt
- 1 Pear (peeled)
- Butter
To serve:
- Maple syrup or rice malt syrup
To serve: (Optional)
- Natural or vanilla yogurt (amines)
- Light smooth ricotta
Directions
| 1. | Add the flour milk, egg and salt in a mixing bowl and whisk until smooth. |
| 2. | Grate the pear and stir into the batter. |
| 3. | Heat a large frying pan over medium heat. Melt a knob of butter in the pan then add the batter a spoonful at a time. You should be able to cook about 3 at once. |
| 4. | Cook for a few minutes until they are golden on the bottom. Flip over and cook for a few minutes on the other side. |
| 5. | Serve straight away with a dollop of yoghurt/ricotta and syrup drizzled over the top. |
Note
Low Chemical / Failsafe
Makes 10 pancakes
Variations: fill the pancakes with any fruit of choice in place of the pear
