Fruit Stack Pancakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- For the pancakes
- 2 Golden Delicious Apple (peeled, cored, and sliced)
- 2 Tbsps pure Apple juice
- 1 tsp honey
- ½ cup Whole wheat flour (sifted)
- ½ cup all-purpose flour (sifted)
- 1 ½ tsps Baking powder
- 1 cup milk
- 1 Tbsp vegetable oil
- 1 Tbsp water
- non-fat cooking spray
- powdered sugar to garnish (optional)
- For the toast with bacon and tomato
- 4 rashers Canadian Lean bacon
- 2 Vine Tomatoes (cored and cut in half horizontally)
- 4 slices Wholemeal Bread
- 2 Tbsps butter (softened)
Preparation steps
1.
For the mini pancakes: Combine the apples, apple juice, and honey in a small saucepan. Cook over a low heat, stirring occasionally, until the slices are soft but not mushy. Remove from the heat.
2.
Combine the flour and baking powder in a large mixing bowl. Slowly whisk in the milk, oil, and water until the batter comes together.
3.
Spray a small crepe or pancake pan with non-fat cooking spray and heat over a medium heat until hot.
4.
Drop small ladles of the batter onto the pan and cook until set, 1 - 2 minutes. Flip and cook for a further minute or so until golden underneath. Slide onto a plate.
5.
Repeat with the remaining batter until all the pancakes are cooked.
6.
Stack the pancakes on plates and top with the apples and a slight dusting of icing sugar if desired.
7.
For the toast with bacon and tomato: Preheat the grill to hot. Grill the bacon and tomato halves for 3 - 4 minutes, turning occasionally, until the bacon is cooked through.
8.
Remove from the grill and pat the bacon with kitchen paper. Toast the bread in a toaster or under the grill. Butter the toast and serve with the bacon and tomato on plates.
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