Pomegranate Pancakes

stingo's Note:

From newspaper

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2⁄3; cup oatmeal
• 2⁄3; cup flour , unbleached
• ½ teaspoon baking powder , allergy-free
• 1 pinch salt
• 2 eggs , range free
• 1 cup low-fat milk
• 1 tablespoon honey
• 1 cup pomegranate seeds
• olive oil

Directions:

1. Combine with oatmeal, flour, baking powder and salt in a bowl.
2. In a small jug, beat the eggs, milk and honey together.
3. Make a well in the centre of the flour and pour in the egg mixture, beating as you go, until well combined and bubbles form. Set aside for 10 to 15 minutes.
4. Peel the pomegranate and remove the seeds.
5. Beat the batter once more, then add the pomegranate seeds.
6. Coat a small omelette pan with olive oil, wipping off any excess. Pour a quatre of the batter and cook until bubbles form on the surface of the pancake - it takes between 3 and 5 minutes. Turn over and cook on the other side until golden. Serve with low-fat natural yoghurt and honey. Serves 4.

Reviews

[Sydney Mike]

Have no idea where she found it, but a dear friend & ingredient-hunter came through with several pomegranates for me to use in this unusual recipe! She wasn't able to make it for breakfast when I served the fruits of our labor, but I let her know that I'd definitely invite her over the next time these are made! Interesting & tasty, for sure! Thanks for a very enjoyable breakfast! [Recipenapped & made in the Vegetarian/Vegan Recipe Swap 23]