Tasty breakfast idea: Whole-wheat pancakes with almond filling
Whole-wheat pancakes with almond filling. Picture: iStock
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They say breakfast is the most important meal of the day, which is why there’s nothing wrong with spoiling yourself with a tasty breakfast treat. This easy pancake recipe will be ready in a jiffy to enjoy with a sweet cup of tea.
To make the pancakes: sift the flours and salt together. Add the bran left behind in sieve.
Whisk the eggs, milk, oil, water and brandy together. Add to the dry ingredients and beat until the batter is smooth, thick and lump-free. Leave the batter to stand for about one hour. If the batter is too thick, add more milk.
Lightly oil and heat a heavy-based frying pan, about 18cm in diameter. Pour enough batter into the pan to cover the base. Fry until golden brown on both sides.
To make the almond filling: heat the milk and butter in a medium, heavy-based saucepan. Add some of the heated milk to the flour and then add to the saucepan.
Beat the egg yolks and sugar together. Add some of the heated milk, mix well and then add to the saucepan. Boil until it starts to thicken, stirring continuously. Remove from the heat, add essences and almonds and mix well. Set aside to cool slightly.
Beat the egg whites until soft and fold lightly into the custard mixture.
Fill the pancakes with almond filling, roll up and serve with fresh fruit or a fruit sauce of choice.
This recipe makes 15 – 20 pancakes, depending on their size.
Author:Snowflake
Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes
Category:Breakfast
Method:Pan frying
Cuisine:South African
Ingredients
Scale
Pancakes:
250ml Snowflake Cake Wheat Flour
250ml Snowflake Nutty Wheat Flour
3ml salt
2 eggs
250ml milk
375ml water
45ml cooking oil
15ml brandy or fresh lemon juice
30ml Cooking oil for frying
Almond filling:
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60ml Snowflake Cake Wheat Flour
250ml milk
45ml butter or margarine
2 eggs, separated
125ml sugar
5ml vanilla essence
2ml almond essence
80ml ground almonds
Instructions
To make the pancakes: sift the flours and salt together. Add the bran left behind in sieve.
Whisk the eggs, milk, oil, water and brandy together. Add to the dry ingredients and beat until the batter is smooth, thick and lump-free. Leave the batter to stand for about one hour. If the batter is too thick, add more milk.
Lightly oil and heat a heavy-based frying pan, about 18cm in diameter. Pour enough batter into the pan to cover the base. Fry until golden brown on both sides.
To make the almond filling: heat the milk and butter in a medium, heavy-based saucepan. Add some of the heated milk to the flour and then add to the saucepan.
Beat the egg yolks and sugar together. Add some of the heated milk, mix well and then add to the saucepan. Boil until it starts to thicken, stirring continuously. Remove from the heat, add essences and almonds and mix well. Set aside to cool slightly.
Beat the egg whites until soft and fold lightly into the custard mixture.
Fill the pancakes with almond filling, roll up and serve with fresh fruit or a fruit sauce of choice.
