Linseed & walnut hotcakes

Recipe: Linseed & walnut hotcakes


  • 160g (1 cup) wholemeal self-raising flour
  • 75g (1/2 cup) self-raising flour
  • 1 tsp baking powder
  • 2 tbs caster sugar
  • 2 tbs ground linseeds
  • 35g (1/3 cup) walnut halves, coarsely chopped
  • 2 omega-3 enriched eggs
  • 310ml (1 1/4 cups) skim milk
  • 1 tsp vanilla essence
  • Canola oil, to grease
  • 4 just-ripe bananas, peeled, thickly sliced
  • 160ml (2/3 cup) maple syrup
  • 1 x 150g ctn 99 per cent fat-free vanilla creme fromage frais (Fruche brand)


  1. Preheat oven to 120°C. Sift combined flours and baking powder into a bowl. Return husks to bowl. Add sugar, linseeds and walnuts.
  2. Make a well in the centre. Whisk together eggs, milk and vanilla essence in a jug. Gradually add the egg mixture to the flour mixture, whisking constantly until a smooth batter forms.
  3. Brush a large non-stick frying pan with oil and heat over medium heat. Pour two 60ml (1/4-cup) portions of batter into the pan, allowing room for spreading.
  4. Cook for 1 1/2 minutes or until bubbles appear on the surface and hotcakes are golden underneath. Turn and cook for a further 1 minute or until golden.
  5. Transfer to a heatproof plate and cover with foil. Place in preheated oven to keep warm. Repeat, in 5 more batches, with the remaining batter, reheating and brushing the pan with oil between batches.
  6. Wipe frying pan with paper towel and place over low heat. Add the banana and maple syrup and cook, turning occasionally, for 1-2 minutes or until heated through.
  7. Divide the hotcakes among serving plates. Top with banana and drizzle with maple syrup.
  8. Serve immediately with a dollop of fromage frais.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)