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Pancakes with wholewheat flour

8 January 2018 / Posted in Sweets
Pancakes with wholewheat flour & rasberries

Pancakes are always a winner. Most of the time the batch is devoured while you are trying to bake them off. Pancakes are also so versatile that they can be served with both a sweet or savoury filling. AMC brand ambassador Heleen Meyer shares her wholewheat pancake recipe with us as well as some filling ideas.

Pancakes with wholewheat flour & rasberries

Pancakes with wholewheat flour

Recipe adapted from Kos is op die tafel!
Makes 12 – 15 pancakes

250 ml (1 cup) stoneground wholewheat flour
2 ml salt
3 extra large eggs, beaten
50 ml oil
325 ml milk
75 ml cold water
oil for frying

Method

  1. Place the flour and salt in a glass mixing bowl. Beat the eggs and oil together and mix with the dry ingredients to form a smooth paste.
  2. Whisk the milk and water together and slowly add to the flour paste. Whisk thoroughly after each addition. Don’t add all the milk mixture at once as this will cause lumps.
  3. Heat an AMC 24 cm Chef’s Pan over a medium heat until the Visiotherm® reaches the first red area. Add a thin layer of oil for the first pancake. Pour about 60 ml of the batter into the pan and swirl to spread evenly over the base of the pan. 
  4. Fry the pancake until it sets on the top, pulls away from the edges and is golden brown underneath. Turn over and fry for another minute on the other side. Take care not overcook it, an overcooked pancake will be rubbery and tough. Repeat with the rest of the batter and add a little extra oil, if necessary. 
  5. Serve the pancakes with a savoury or sweet filling of your choice (see tips for healthier options).
Tips & variations
  • To keep pancakes warm: Place pancakes on a large plate and cover with a lid or piece of foil. Keep the pancakes warm over a pot with lightly simmering water while baking the rest of the batch.
  • Apple and date filling: Mix 60 ml chopped nuts, 30 ml chopped dates, 5 ml cinnamon and a pinch of nutmeg. Cut 4 - 6 Pink Lady® apples in wedges and place in an oven dish. Sprinkle the nut mixture over, dot with a few knobs of butter and pour 125 ml Rooibos tea over. Bake at 180 °C for 15 - 20 minutes or until the apples are just cooked. Serve in pancakes with a dollop of Greek yoghurt. 
  • Tuna filling: Season cottage cheese with mustard and chopped fresh herbs. Mix with a tin of tuna, drained; and spoon onto pancakes with fresh salad ingredients. 
  • Fresh seasonal fruit like berries, grapes, mango and peaches are delicious in pancakes. Add a sprinkle of cinnamon and a spoonful of Greek yoghurt, if preferred. Sprinkle with toasted flaked almonds for crunch.

Credit

  • Recipe adapted from Kos is op die tafel!
  • Photographs from Heleen Meyer (either from Kosblik, photographer Heleen Meyer or from Kos is op die tafel!, photographer Adriaan Vorster)
  • View more of Heleen's recipes on Facebook or her website