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FLUFFY REDUCED SUGAR CHOCMILK PANCAKES

FLUFFY REDUCED SUGAR CHOCMILK PANCAKES

Servings: 10 pancakes

Ingredients

1 ½ cups cake flour
1 tbsp baking powder
5 tbsp (50g) NOMU Reduced Sugar Chocmilk powder
1 tbsp castor sugar
1 cup (250ml) milk
1 tsp NOMU Vanilla Extract
1 large egg
40g unsalted butter, melted

Optional to serve:
Sliced bananas or fresh berries
Roughly chopped nuts
Chocolate sauce or maple syrup
Yoghurt or vanilla ice cream

Directions

In a medium-sized mixing bowl, sift together the cake flour, baking powder, NOMU Chocmilk powder and sugar and stir to combine.

Whisk together the milk, Vanilla Extract, egg and melted butter in a measuring jug. Make a well in the center of the dry mix, pour in the wet ingredients and whisk together to form a smooth batter. Be careful not to over-mix.

Heat a heavy-based, non-stick frying pan over low to medium heat, and lightly grease with some butter or cooking spray.

Working in batches, dollop ¼ cup (60ml) rounds of batter onto the pan and gently cook over medium-low heat. When bubbles appear on the surface of the pancakes, flip them over. Cook until puffed and lightly browned on both sides. Remove from the pan and keep warm. Repeat until all the batter is used up, regeasing the pan as necessary.

Stack the pancakes onto serving plates and decorate them with your favourite toppings.

Ingredients

1 ½ cups cake flour
1 tbsp baking powder
5 tbsp (50g) NOMU Reduced Sugar Chocmilk powder
1 tbsp castor sugar
1 cup (250ml) milk
1 tsp NOMU Vanilla Extract
1 large egg
40g unsalted butter, melted

Optional to serve:
Sliced bananas or fresh berries
Roughly chopped nuts
Chocolate sauce or maple syrup
Yoghurt or vanilla ice cream

Directions

In a medium-sized mixing bowl, sift together the cake flour, baking powder, NOMU Chocmilk powder and sugar and stir to combine.

Whisk together the milk, Vanilla Extract, egg and melted butter in a measuring jug. Make a well in the center of the dry mix, pour in the wet ingredients and whisk together to form a smooth batter. Be careful not to over-mix.

Heat a heavy-based, non-stick frying pan over low to medium heat, and lightly grease with some butter or cooking spray.

Working in batches, dollop ¼ cup (60ml) rounds of batter onto the pan and gently cook over medium-low heat. When bubbles appear on the surface of the pancakes, flip them over. Cook until puffed and lightly browned on both sides. Remove from the pan and keep warm. Repeat until all the batter is used up, regeasing the pan as necessary.

Stack the pancakes onto serving plates and decorate them with your favourite toppings.

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