These pancakes are versatile enough to serve a family of four for breakfast, or can be made into smaller pikelets and frozen for lunchbox snacks.
Apple and pear pancakes recipe
Pear and Apple Pancakes
- 2 eggs
- 250 ml (8 fl oz) milk
- 75 g (2½ oz) pear, peeled and mashed or grated (can use a zester/grater)
- 1 red apple peeled , cored and grated (can use a zester/grater)
- 300 g (9½ oz) wholemeal self-raising flour
- 1 teaspoon butter
In a large mixing bowl whisk eggs well, add in milk, pear and apple. Mix until thoroughly combined.
Add flour and mix until there are no lumps.
Melt butter in non-stick frying pan on a medium heat. Ladle in first pancake. Once bubbles form around sides flip pancake and cook other side until golden.
Continue to cook pancakes with the remaining mixture. Makes around 12 pancakes.
Serve with cream and strawberries.