Wheatgerm, rolled oats and wholemeal flour make these delicious griddle cakes high in fibre as well as iron and B vitamins. Raspberries or blueberries bring vitamin C to the nutritional party.
*Try 100g (3½oz) buckwheat flour in place of the wholemeal flour.
*Replace one-third of the wholemeal flour with cornmeal (maize meal) or polenta.
*Batters for griddle cakes or drop scones usually contain vegetable oil or melted butter. Here milk and yoghurt provide the moisture, which makes the griddle cakes significantly lower in fat.
*You can store the griddle cakes in the freezer, then thaw quickly in the microwave or toaster, to enjoy as a change from breakfast cereal.
Delicious!! - 25 Mar 2012