Breakfast is the most important meal of the day. This traditional recipe for apricot pancakes is easy to prepare, gets your day started right with protein, and is very tasty. This recipe makes 2 servings.
Energy: 1870 kJ Fat: 9 g (4 g saturated fat) Carbs: 67 g Protein: 22.3 g Sodium: 590 mg Fibre: 4.3 g Sugars: 16 g
1 cup flour 1 egg, lightly beaten 300 ml skim milk non-fat cooking spray 100 g reduced-fat ricotta cheese 5 dried apricots, chopped pinch of salt, to taste
1. In a large bowl, combine flour and salt. Stir in egg and milk with a whisk – check carefully to eliminate any lumps.
2. Lightly spray a large frying pan with cooking oil and heat over medium. Pour in enough batter to just cover the bottom. Cook 1-2 minutes, or until batter sets (look for bubbles to rise to the top).
3. Use a spatula to carefully flip pancake and cook other side to completion, about 30 seconds. Transfer to plate and repeat for 4-6 pancakes.
4. Spread 1 tbs. ricotta on each pancake, sprinkle with chopped apricots. Gently roll each, and you are ready to eat!
Garnish with lemon and powdered sugar for an extra treat.
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