Whole Wheat Pancakes with Nutella & Mangoes

 Recipe from What's For Lunch, Honey?  

Basic pancake Recipe
Makes 4 pancakes

150g whole wheat flour
350ml milk
Pinch of salt
2 eggs
Butter

Baking the pancakes

In a mixing bowl whisk together the flour, milk and salt to a smooth mixture. Set aside for 15 - 20 minutes, allowing the batter to soak through.

Then add the eggs and incorporate into the batter.

To bake the pancakes allow a teaspoon of butter to melt in a hot non-stick pan. Add enough of the batter to cover the base of your pan. Bake for a few minutes until the top sets, then using a spatula flip. Bake this side until golden, then flip again to bake the other side.

Make sure you give your batter a good whisk before you bake it.

Cover each pancake after you have baked them in some foil to keep them warm.

Additional

A jar of Nutella
1 large ripe, juicy mango, cut into chunks
Pistachios, chopped

Assembling the pancakes

Place one of the pancakes on a chopping board and generously smother one side with Nutella. If the pancake is still warm the Nutella will start to melt slighty, which is what we want.

Place a few mango chunks on one half of the pancake and cover with the other half making a sandwich. Sprinkle with chopped pistachios.

Perfect Pancake Pointers:

Everyone can bake pancakes, but a few tips will give your pancakes the right elasticity, a gorgeous golden color, make it crispy and low in extra fat and calories.

  1. Beat the hell out of them! For great spongy texture whisking your pancakes is absolutely vital. While your whisk is beating the batter, the gluten in the wheat has a chance to unfold, allowing the gaps between it to be soaked up with liquid. So the more you beat it the more elastic and spongy your pancakes will be.
  2. Take a beak! For 15 to 20 minutes you have time to enjoy a cup of tea, because it takes this amount of time for your batter to soak through. During this time the the flour soaks itself up with liquid so that you have a smooth, homogeneous mixture.
  3. If you want your pancakes to be light and spongy add a bit of aerated water to the batter. The gas in the water acts like a propellant and guarantees lovely fluffy pancakes.
  4. Use a non-stick pan to bake the pancakes. It is easier to flip the pancakes without them sticking and you use less fat to bake them. A tiny spoon of butter is more than enough. Furthermore, as a non-stick pan hinders the pancake from burning fast - you do not need to wipe it clean after each pancake.