a wholesome and delicious pancake recipe from kiwi.no
These juicy pancakes are first and foremost incredibly tasty. Since more than half of the flour is whilmeal, they are rich in both dietary fiber, iron and B vitamins. Eggs and extra light milk also contribute with a lot of protein of the highest quality.
3.5 dl [0,7 pt] wholemeal wheat, fine
1 dl [0,2 pt] oatmeal
2.5 dl [0,5 pt] flour
0.5 tsp salt
1 liter [2 pt] extra light milk
Chicken and vegetable filling:
1 red onions
1 red pepper
100 g [3,5 oz] sliced chicken or boiled ham
1 tablespoon rapeseed oil
2 tablespoons parmesan, grated
Stirred blueberries (or other berries):
500 g [1 lb] blueberries
100 g [3,5 oz] sugar
100 g [3,5 oz] cottage cheese (optional)
 Pancakes: Mix all the ingredients with a mixer and let the batter swell for 15 to 30 minutes. Fry the pancakes and server the freshly baked pancakes with chicken and vegetable filling and stirring blueberries.
 Chicken and vegetable filling: Chop the red onios and cut squash, peppers and chicken into cubes. Fry the onion lightly in the rapeseed oil and add squash, peppers and chicken cubes. let it all simmer for a couple of minutes. Sprinkle with salt, freshly ground pepper and parmesan before serving.
 Stirred blueberries: Mix berries and sugar. Mash some of the berries with the fork and stir together. If you want extra protein, cottage cheese and stirred blueberries tastes delicious with these pancakes. Alternatively, you can choose a jam with more berries and less sugar.
Tip: Make a couple of pancakes extra for the family’s lunch boxes the following day. Or save some of the batter and fry wholemeal pancakes for breakfast another day. If you got too much batter, it keeps well in the freezer for a month.