Raspberry pancakes with maple cream cheese filling, some raspberries slightly warmed in the microwave and a little extra maple syrup for good measure.
For a light and fluffy pancake use buttermilk or place two tablespoons of yoghurt in a cup and add milk to make it up to cup. The combination of yoghurt and milk adds an acidic quality much like the buttermilk. Adding 1/2 teaspoon of baking powder to every cup of SR flour will also make them lighter. You can get the recipe for pancakes here. For these thicker pancakes use a bit less milk approximately 3/4 cup of yoghurt/milk mixture.
Maple Cream Cheese Filling
250 g cream cheese
1/2 cup maple syrup
4 tablespoons of sour/light sour cream
Combine all ingredients and mix together or pulse in a food processor until smooth. Refrigerate until required
It wasn't all sweet stuff, these zucchini and pea pancakes/fritters appeared again at dinner. Served with a spoonful of mint yoghurt and spicy tomato relish these make a good entree or lunch snack. Poached or fried eggs are also good with these, add some crispy bacon for the meat lover.
1 large zucchini grated - about 1 1/2 cups of grated zucchini
1 cup precooked frozen peas
2 cloves garlic crushed
2 teaspoons ground cumin
4 tablespoons of flour or more as needed to make thick batter
Place zucchini, egg, garlic and cumin in a bowl and mix well.
Add flour 1 tablespoon at a time until you have a thick mixture. Add peas and mix through.