INGREDIENTS: 1 1/4 cups wholemeal self-raising flour 1 tablespoon caster sugar* 3/4 teaspoon baking powder 1/2 teaspoon ground cinnamon 1 cup reduced-fat milk 2 eggs 1 teaspoon vanilla essence olive oil cooking spray 2 pink lady apples, quartered, cored, thinly sliced 4 scoops low-fat vanilla ice-cream, to serve INSTRUCTIONS: Sift flour, sugar, baking powder and 1/2 teaspoon cinnamon into a bowl (add husks left in sieve to bowl). Make a well in the centre. Using a fork, whisk together milk, eggs and vanilla in a jug. Pour into well and mix lightly with a fork until just combined (do not overmix). Heat a large, non-stick frying pan over medium heat. Spray lightly with oil. Pour 1/4 cup batter into pan and gently spread to about 12cm diameter. Working quickly, top batter with 1 layer apple slices. Cook 2 pancakes at a time for 2 minutes. Carefully turn and cook for a further 2 minutes or until firm to touch. Place on a plate. Cover to keep warm while cooking remaining pancakes. Serve warm sprinkled with a little of the remaining cinnamon and a scoop of ice-cream. (Source: Australia's Super Food Ideas July 2006)
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