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Ingredientes
- 1 c. whipping cream
- 2 Tbsp. confectioners' sugar Fluffy Fruit Pancakes
- 4 x Large eggs
- 1 c. lowfat yoghurt
- 1 c. lowfat milk
- 1 Tbsp. canola or possibly sunflower oil
- 1 1/2 c. all-purpose flour
- 2 tsp baking pwdr
- 1 tsp baking soda
- 1/2 tsp salt oil for frying
Direcciones
- Pour the whipping cream into the bowl of an electric stand mixer (or possibly use a hand mixer) Add in the sugar once you've started to beat the cream. Whip the cream till you have doubled the volume and soft peaks have formed.
- Store the whipped cream topping in the refrigerator till ready to use.
- Fluffy Fruit Pancakes:Gently whisk the Large eggs together in a large bowl and add in the lowfat yoghurt, lowfat milk and oil. Combine thoroughly with a whisk.
- In a medium-sized bowl, mix together the flour, baking pwdr, baking soda and salt.
- Pour the flour mix into the egg mix and gently incorporate with a wire whisk. Don't over mix.
- Heat a large non-stick frying pan over medium-high heat and pour in a tiny amount of oil. Lightly wipe the surface of the frying pan with a paper towel (be careful not to burn your hand) so there is a light coating of oil on its surface (you do not want the pancakes to be drowning in oil). As the pan heats up, test with a drop of water. If the water droplet dances on contact with the warm pan, you're ready to start cooking.
- Use a 1/4 c. measure to scoop up the batter and pour it into the pan. (I think this is the ideal amount for a pancake, because larger pancakes are harder to flip). Repeat till there are three pancakes in the pan at one time.
- Fry the cakes till bubbles start to appear and the top edges start to dry slightly. Keep an eye on the heat - you do not want to burn them. Most of the cooking of the batter happens on 'this side' of the pancake. Be patient not to flip too early, it will take a few min to cook.
- Once they're ready, flip the pancakes with a spatula and brown the other sides for about another minute or possibly till lightly browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 6 servings | |
| Calories 294 | |
| Calories from Fat 134 | 46% |
| Total Fat 15.15g | 19% |
| Saturated Fat 6.98g | 28% |
| Trans Fat 0.01g | |
| Cholesterol 174mg | 58% |
| Sodium 720mg | 30% |
| Potassium 218mg | 6% |
| Total Carbs 28.64g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.38g | 3% |
| Protein 10.61g | 17% |
