Fruit Flips

These pancakes can be served for breakfast or as a dessert, with a big dollop of caramel or vanilla ice cream.

• Ready In: 20 mins
• Serves: 4-6
• Yields: 4-6 pancakes

Ingredients

• 1  cup flour
• 1⁄2 teaspoon baking powder
• 1  tablespoon sugar
• 1 1⁄2 tablespoons powdered milk
• 1  egg
• 1⁄2-3⁄4 cup water
• 1  tablespoon  melted butter
• 1  lemon, rind of, grated
• 1⁄4 cup raisins
• 1⁄4 cup cashews, chopped (can be roasted or salted)
•  lemon wedge, to serve
•  maple syrup, to serve

Directions

1. In a large bowl, mix together the flour, baking powder, sugar and milk powder.
2. Make a well in the middle and whisk in the egg and water (add a little more than 1/2 cup of water if you want a thinner mixture).
3. Stir in the melted butter, grated lemon rind, raisins and the chopped cashew nuts.
4. Lightly grease a non-stick pan and heat to a medium temperature.
5. Spoon several tablespoons of the batter into the pan and cook until bubbles appear on the surface and pancake is brown underneath.
6. Turn over and cook for about a minute on the other side; Repeat with rest of mixture.
7. Serve with maple syrup and lemon wedges, and/or a scoop of ice cream or cream if serving as a dessert.
8. Makes 4-6 pancakes.