Try this classic wholemeal pancakes recipe with a delicious nutty taste. Relish the amazing flavours with KRAFT Natural Peanut Butter, topped with cherries.
What you need
- 1/2 cup wholemeal SR flour
- 1/2 cup SR flour
- 2 tablespoons caster sugar
- 1/4 teaspoon bicarbonate of soda
- 1 cup milk combined with 1/2 teaspoon vinegar or lemon juice
- 1/4 cup KRAFT Natural Peanut Butter Smooth
- 1 egg
- 30 g melted butter
- 2 tablespoons chia seeds
- 30 g butter, extra, melted for cooking
- Berries, for serving
- Vanilla or natural yoghurt, for serving
- maple syrup, for serving
How to make it
WHISK together the flours, sugar and bicarbonate of soda in a large bowl. In a separate bowl whisk together milk, peanut butter, egg and melted butter until smooth. Pour into flour mixture and just whisk until combined. Stir through the chia.
HEAT a large non-stick frypan over moderate heat then brush with some of the extra butter. Spoon 1/4 cup amounts of batter into the pan without crowding. Cook pancakes 2 minutes each side or until golden and puffed. Keep warm. Cook remaining pancakes, brushing pan with butter for each batch.
SERVE with berries, yoghurt and maple syrup.
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