EASY OATMEAL PANCAKES

July 26, 2020 / Lyn Jones / 0 Comments

A healthy start to your day and a delicious way to sneak more protein into your diet.
4 serves

INGREDIENTS

  • 1/2 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1 tablespoon sugar
  • 1 teaspoon BP
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarb
  • 1 teaspoon ground cinnamon (optional) or try ginger and cloves
  • 3/4 cup milk
  • 3/4 teaspoon white vinegar
  • 2 Tabs vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla

Toppings

  • maple syrup
  • fresh fruit slices
  • chopped nuts

INSTRUCTIONS

  • Stir together milk and vinegar and allow to rest for 5 minutes.
  • Combine flour, oats, sugar, BP, salt, bicarb and cinnamon in a blender and pulse several times.
  • Add milk mixture, oil, egg, and vanilla to blender and blend until smooth.
  • Use a 1/4 cup measuring cup to pour batter onto a greased griddle, skillet, or pan. Cook over medium heat (about 275 degrees) until edges look “dry” and bubbles form and pop in the batter. Flip over pancake and cook for another 45-60 seconds until browned on the second side. Repeat with remaining batter.
  • Serve pancakes immediately with your favourite toppings or freeze in airtight container and reheat in the microwave when ready to serve.

Raspberry hazelnut meringue torte

October 23, 2017 / Lyn Jones / 0 Comments

  • 10 Servings

INGREDIENTS
6 egg whites
1 1/2 cups caster sugar
1 teaspoon cornflour
1 teaspoon white vinegar
3/4 cup dry-roasted hazelnuts, chopped
2 x 125g punnets fresh raspberries
600ml thickened cream, whipped
White chocolate curls, to garnish

  • Step 1
    Preheat oven to 140°C/120°C fan-forced. Line 2 baking trays with baking paper. Mark a 22cm circle on each piece of paper.
  • Step 2
    Using an electric mixer, beat eggwhites until stiff peaks form. Add sugar. Beat for 10 minutes or until sugar has dissolved. Add cornflour and vinegar. Beat to combine. Fold in 1/2 cup hazelnuts. Spread half the mixture inside 1 circle. Repeat with remaining mixture. Scatter remaining hazelnuts over eggwhite circles. Bake for 35 to 40 minutes or until firm. Turn off oven. Cool in oven with door slightly ajar.
  • Step 3
    Place half the raspberries in a bowl. Using a fork, crush until almost smooth. Place 1 meringue round on a serving plate. Dollop with two-thirds of the cream. Spoon over crushed raspberries. Scatter with half the remaining raspberries. Top with remaining meringue round. Dollop remaining cream in a small circle in the centre of meringue round. Top with remaining raspberries and chocolate curls. Serve. (could use scribbles of melted choc on top)