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Abby Ixer’s Nutritious Food: Pancakes With Apples

Published on: 10 Feb, 2015
Updated on: 10 Feb, 2015

Abby Ixer is a registered dietician with a passion for food and nutrition. She moved to Guildford four years ago and is currently working in the area of health promotion, delivering healthy lifestyle programmes and giving dietary advice to groups around west London.

She says: “There is a vast array of information available about nutrition and it is often difficult to know what to believe. In this column I aim to tackle some of these issues by sharing some of the science behind specific health claims and providing practical ways of improving health through nutrition. I will share my tips about where to find local and seasonal produce and share some of my own recipes to incorporate these into everyday life.

“Please feel free to post a comment if there are any areas you would like to see featured.”

In this month’s feature she writes about a pancake recipe that includes apples.

Dietician Abby Ixer.

Dietician Abby Ixer.

When most people think of Shrove Tuesday, they think of one thing – pancakes! It has become a tradition to make pancakes as a way of using up left-over ingredients and indulging before Lent.

The pancakes we know are often smothered in syrup and sugar – not ideal for those looking for a healthy way to celebrate this tradition. But don’t worry, there are plenty of healthy options to try that still taste good without the added sugar. By simply swapping white flour for whole wheat flour, ditching the refined sugar and adding some fruit, you can create a healthier treat that still feels indulgent.

Apples are in season throughout most of the year, so why not try this delicious pancake recipe with a home-made apple compote topping? This tasty treat is super easy to make and the whole wheat flour provides plenty of fibre. You don’t even need weighing scales, just a mug! As long as you use the same cup for all ingredients it doesn’t matter what size it is.

Collaroy Farm and Hunts Hill Farm supply free range eggs straight from local farms, so why not head down to Guildford Farmers’ Market to get your eggs for this recipe and help to support local businesses. The market takes place along the High Street on the first Tuesday of each month, between 10.30pm and 3.30pm. You can also pick up some delicious apples from local suppliers every Friday and Saturday at the North Street market.

Add some apples when you make pancakes this Shrove Tuesday.

Add some apples when you make pancakes this Shrove Tuesday.

For the pancakes (serves 3-4):

1 cup whole wheat flour

1 cup milk

1 large egg

For the topping:

1 tbsp butter

3 medium sized apples, peeled and finely chopped

Splash of water

Pinch of cinnamon

Fat free Greek yoghurt or low fat plain natural yoghurt

Other fruit of your choice

  • For the pancakes, crack the egg into a bowl and whisk in the milk and flour to form a smooth batter.
  • Heat a large frying pan and add a small amount of olive oil.
  • Spoon the batter into the pan one ladle at a time. (Each ladle makes one small pancake).
  • Cook the pancakes for a few minutes, until the underneath turns brown and small bubbles form on top.
  • Carefully turn the pancakes over using a fish slice (or flip if you’re feeling brave).
  • Continue to cook until both sides are golden brown.
  • Set aside and continue with the steps above until all of the batter has been used.
  • For the topping, melt the butter in a saucepan and add the apples, water and cinnamon.
  • Cook over a medium heat until the apples are soft. You may need to add more water if the mixture becomes too dry.
  • Serve each pancake with some of the apple compote, a dollop of yoghurt and any other fruit.

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