Bircher Pancakes With Caramelised Apple
1 cup plain flour
1 tablespoon baking powder
1 cup traditional rolled oats
2 tablespoons brown sugar
2 eggs, lightly beaten
2 teaspoons vanilla extract
60g butter, melted, cooled
Extra melted butter, for cooking
Plain Greek-style yoghurt, to serve
4 granny smith apples, peeled, cored, cut into thick wedges
1/2 cup brown sugar
1/2 cup pecans
Step 1. Sift flour and baking powder into a bowl. Stir in oats and sugar. Make a well in centre. Whisk milk, egg and vanilla together in a jug. Add to well. Stir until just combined. Stand for 30 minutes. Drizzle with melted butter. Stir to combine.
Step 2. Heat a large non-stick frying pan over medium heat. Brush pan with extra melted butter. Spoon 1/4 cup mixture into pan, spreading with back of spoon to form a 12cm round pancake. Repeat to make another pancake. Cook for 2 to 3 minutes or until bubbles appear on surface. Turn and cook for 2 to 3 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with butter between batches.
Step 3. Make Caramelised apple: Melt butter in a frying pan over medium-high heat. Add apple. Cook, turning, for 3 to 4 minutes or until golden. Add sugar and 2 tablespoons cold water. Cook, stirring, for 2 to 3 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 6 to 8 minutes or until slightly thickened. Add pecans. Stir to combine.
Step 4. Divide pancakes between plates. Top with yoghurt and apple mixture.
Protein Packed Pancakes Recipe
These pancakes are an excellent source of high-quality protein. Serve with your favorite syrup, preserves, fresh fruit or nuts.
Prep Time: 10 minutes
Cook Time: 2-3 minutes per batch
Servings: 12 pancakes/48 silver dollar pancakes; 4 serv
1 cup ricotta cheese
1/2 cup all-purpose flour
2 Tbsp. melted butter or vegetable oil
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
BEAT eggs, cheese, flour, oil, baking powder, salt and vanilla in large bowl until blended.
HEAT lightly greased large nonstick skillet or griddle over medium heat until hot. SPOON 1/4 cup portion of batter (1 Tbsp. for silver dollar size) into skillet; COOK until golden brown, turning once.
Always pre-heat skillet or griddle before cooking pancakes. Pan is hot when drops of water sizzle and dance on surface.
Cook pancakes in batches. Serve immediately or keep warm on a plate in a low (200°F) oven until all batter is used.
Make your own freezer pancakes, ready to pop in the toaster on those hurried weekday mornings.
To freeze: Cool pancakes on wire racks. Return to baking sheets; freeze in single layer 1 to 2 hours. Wrap well, individually or stacked; freeze up to 1 month.
Recipe Source: Incredible Egg