Cook this classic pancake recipe - can be made a gluten free pancake recipe by substituting the flour for gluten free flour
Get recipe & shop ingredients online:http://www2.woolworthsonline.com.au/S..
Sift dry ingredients into a bowl. Separate eggs. Mix yolks, buttermilk and butter. Hand whisk egg whites. Fold wet ingredients into dry to form batter. Add mixture to pan, cook pancakes 2-3 minutes until golden. Using shape cutter, cut pancakes and stack. Slice banana and serve on top with maple syrup and yoghurt.
Prep mins: 10
Cook mins: 20 minutes
2 cups Woolworths Macro Organic white spelt flour
2 teaspoons baking powder
2 tablespoons Homebrand caster sugar
2 Woolworths Select free range eggs
2¼ cups buttermilk (see tip)
80g Woolworths Select creamy Tasmanian butter, melted
2 tablespoons Woolworths Select rice bran oil
1 banana, sliced
Woolworths Select maple syrup and yoghurt, to serve
1. Sift flour and baking powder into a medium mixing bowl. Add sugar and stir to make a well in centre. Separate eggs. Place yolks into a jug with buttermilk and cooled melted butter. Whisk with a fork to combine. Add wet ingredients to dry and stir to make a loose batter. Whisk egg whites in a medium bowl with a hand whisk to soft peaks. Fold egg whites into batter.
2. Heat a large non-stick frypan over medium-low heat, brush with a little oil. Measure 1/3 cup of batter into pan, in batches, cook for 2-3 minutes or until bubbles appear. Turn over and cook for further 2-3 minutes or until golden. Transfer to a plate and keep warm. Repeat with remaining batter.
3. Serve pancakes, cut into stars with sliced banana, maple syrup and yoghurt.
Tip 1: You can substitute the flour for Woolworths gluten free plain flour
Tip 2: Substitute buttermilk for ½ greek yoghurt and ½ full cream milk.
Tip 3: Always shake buttermilk before using to get a consistent result.
Tools you may need:
• Cookie cutters
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