Ingredients:

For the batter:

• 2 small eggs

• 45 g of Glucerna^® powder

• 70 ml water

• 40 g all-purpose flour

• 10 g whole wheat flour

• 1 teaspoon baking powder

• A pinch of salt

   

For the creamy sauce (optional):

• 7.5 g Glucerna^® powder

• 10 ml water

For the topping:

• 50 g strawberries

• 20 g blueberries

Method:

1. In a large bowl, whisk eggs until frothy.
   
2. Dissolve Glucerna^® powder in water. Add to eggs and whisk until frothy.
   
3. Sift all-purpose flour, whole wheat flour, baking powder, and salt into the bowl. Mix well as quickly as possible into a smooth batter.
   
4. Leave the batter in the fridge for at least 20 minutes before cooking.
   
5. Heat a non-stick flat-base pan over low heat. Coat the pan with some butter.
   
6. Pour a scoop of batter onto the heated pan. Leave gaps between the hotcakes to prevent sticking.
   
7. Once bubbles start to form on the batter surface, loosen the bottom of the hotcake with a spatula. Then flip over to the other side and cook for another 30 seconds.
   
8. To make the creamy vanilla sauce, dissolve Glucerna^® powder in water.
   
9. Serve the hotcakes hot with fruit toppings and creamy sauce on the side.
   

Nutrition content per serve:

Energy: 2384 kJ (570 cal)

Protein:  28.6 g

Carbohydrate: 67.6 g 

Fat:  19.3 g

Fiber: 7.3 g