Peter Andre and wife Emily up whip us up some delicious (and healthy!) pancakes.
200g Self-Raising Wholemeal flour
1 tsp Baking powder
1 tsp Bicarbonate of Soda
50g Porridge oats
100g Grated carrot
2 tsp Ground Cinnamon
400ml Semi-skimmed milk
1 – 2 tbsp Honey or Maple Syrup to sweeten (optional)
Small amount of Vegetable oil for frying
Manuka Honey to drizzle – optional
300g Mixed berries: blueberries, strawberries, raspberries
80g Mixed nuts: Whole almonds, hazel nuts, walnuts, pecans, roughly chopped
300g Greek yoghurt
1 tsp Vanilla extract
1 tbsp Manuka honey
300g Ripe plumbs, stone removed & roughly chopped
2 tbsp of Manuka honey
1 inch piece of ginger, peeled and sliced
1 Cinnamon stick
1 Star anise
1. To make the batter, place the flour, baking powder, bicarbonate of soda, oats, carrot, cinnamon, milk and egg into a food processor and blend until smooth. Place in the fridge to rest for 30 minutes.
2. Meanwhile, prepare the other bowls of ingredients to serve with the pancakes.
3. For the plum compote, place the plums, cinnamon stick, ginger, star anise, water and remaining 2 tbsp of honey in a pan. Bring to a boil and gently simmer for 2 minutes. Place into a bowl and allow to cool and the flavours to develop.
4. In a separate bowl add halved strawberries with the blueberries and raspberries.
5. Roughly chop the nuts and put in another bowl.
6. In the final bowl, stir the vanilla extract and 1 tbsp of honey into the yoghurt.
Remove the batter from the fridge and heat a frying pan, add a small amount of oil.
7. Add 3 or 4 dollops of batter mixture, depending on the size of your pan. Make sure the batter does not touch.
8. When you see little bubbles appear on top of the pancakes, flip them over and cook for another minute or two. Place on a plate and repeat until all of the batter is used.
9. Serve the warm pancakes with all of the other bowls of toppings.