Breakfast wouldn’t be breakfast if pancakes weren’t on the menu at least once a week and every weekend without fail you guys go Google crazy for our pancake recipe.
But, there’s always room for improvement and trying new things. This morning I showed Ethan the Better Brekkie initiative that Celebrity Chef Michael Van de Elzen has been working on with Weet-Bix, with the goal to get kiwi families to eat more healthy and nutritious breakfasts.
Since this campaign launched we’ve has a massive Weet-Bix resurgence in our house. Ethan’s always been a loyal Weet-Bix kid, but Nixon is also on-board now, eating his crushed with yoghurt, Dave makes the Wake Up Shake every day and while I find that too sweet for me, I’ve begun adding a Weet-Bix to my regular smoothies to keep me going until lunchtime without snacking. Yum!
So we gave Ethan the task of choosing one of the awesome Better Brekkie Recipes to prep for breakfast. He picked (predictably!) the Weet-Bix Pancake Roll Ups and recruited his little brother to get involved also. The boys did an amazing job and worked together really well, plus the result was outstanding! We devoured these pancakes. They are def more crepe-like than traditional fluffy pancakes and I love that. We had been given heaps of black plums by our neighbour last week and had them stewed and waiting in the fridge which made the perfect accompaniment.
Get into this one guys, the addition of the Weet-Bix makes these pancakes so tasty!
WEET-BIX PANCAKE ROLL UPS
INGREDIENTS
- ½ cup flour
- ½ tsp salt
- 2 tbsp brown sugar
- 2 Weet-Bix
- 2 small whole eggs
- 200ml reduced fat milk or milk alternative
- 100ml water
- rice bran oil for frying
- 3 banana
- 6 plums (fresh or stewed)
- 6 tbsp low fat yoghurt to serve
METHOD
- Sift the flour and combine with salt, brown sugar and finely crushed Weet-Bix.
- Slowly add eggs until mixture is well combined. Add the milk, small amounts at a time, and mix until smooth.
- Finally add the water to the desired thickness.
- Heat a small amount of oil in a 25 cm non-stick fry pan and pour in 60 mls (¼ cup) of pancake mix. Ensure you move the pan around until the mixture fills the bottom.
- Cook for approximately 2 minutes, until lightly brown and then flip and repeat.
- Cut the bananas in half and roll inside pancakes while still hot. They will stay rolled as they cool.
For more of Michael’s delicious recipes and information on Better Brekkie see here
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