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Apple And Blackcurrant Pancakes
These pancakes are made with a wholewheat batter and are filled with a delicious fruit mixture.
Ingredients
115g/4oz/1 cup plain wholemeal flour
300ml/½ pint/1¼ cups skimmed milk
1 egg, beaten
15ml/1 tbsp sunflower oil, plus extra for greasing
Half fat crème fraîche, to serve (optional)
Toasted nuts or sesame seeds, for sprinkling (optional)
For the filling
450g/1lb cooking apples
225g/8oz blackcurrants
30-45ml/2-3 tbsp water
30ml/2 tbsp demerara sugar
Details
Makes: 10
Method
To make the pancake batter, put the flour in a mixing bowl and make a well in the centre.
Add a little of the milk with the egg and the oil. Beat the flour into the liquid, then gradually beat in the rest of the milk, keeping the batter smooth and free from lumps. Cover the batter and chill while you prepare the filling.
Quarter, peel and core the apples. Slice them into a pan and add the blackcurrants and water. Cook over a gentle heat for 10-15 minutes until the fruit is soft. Stir in enough demerara sugar to sweeten.
Lightly grease a non-stick pan with just a smear of oil. Heat the pan, pour in about 30ml/2 tbsp of the batter, swirl it around and cook for about 1 minute. Flip the pancake over with a palette knife and cook the other side. Put on a sheet of kitchen paper and keep hot while cooking the remaining pancakes.
Fill the pancakes with the apple and blackcurrant mixture and roll them up. Serve with a dollop of crème fraîche, if using, and sprinkle with nuts or sesame seeds, if liked.
COOK'S TIP:- If you wish, substitute other combinations of fruit for apples and blackcurrants.
NUTRITION NOTES Per portion:- Energy 120Kcals/505kj, Fat 3g, Saturated Fat 0.5g, Cholesterol 25mg
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