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Fix and Fogg Stuffed Cookie Crunch Pancakes

Fix and Fogg Stuffed Cookie Crunch Pancakes

Recipe shared by Fix and Fogg

 

INGREDIENTS

Ingredients

  • 1 ½ cup white flour
  • 2 tbsp baking powder
  • 2 tbsp white sugar
  • 1 1/4 cup of soy milk
  • Juice of a lemon
  • 1 cup of Fix and Fogg Cookie Time Crunch

Toppings

  • Coconut yoghurt
  • Fresh strawberries

INSTRUCTIONS

  1. Sift together all dry ingredients until combined.
  2. In a small bowl, pour in the soy milk and lemon juice, and whisk until frothy. Fold together with the dry ingredients to make the batter.
  3. Add a dollop of batter into a well oiled pan. Let the edges turn golden before adding a scoop of  Cookie Crunch in the middle and covering in more pancake batter. Flip until golden.
  4. Serve with coconut yoghurt, Cookie Crunch and fresh strawberries

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Serving Wellingtonians since 1918

 

Moore Wilson’s began life in Wellington as a general wholesale merchant. From the day the doors opened, it’s been a family business, managed day-to-day by the Moore family. You will find the family has a very hands-on approach, and this is reflected in the friendly personality and character of the stores.

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Fix and Fogg Stuffed Cookie Crunch Pancakes

Fix and Fogg Stuffed Cookie Crunch Pancakes

INGREDIENTS

Ingredients

  • 1 ½ cup white flour
  • 2 tbsp baking powder
  • 2 tbsp white sugar
  • 1 1/4 cup of soy milk
  • Juice of a lemon
  • 1 cup of Fix and Fogg Cookie Time Crunch

Toppings

  • Coconut yoghurt
  • Fresh strawberries

INSTRUCTIONS

  1. Sift together all dry ingredients until combined.
  2. In a small bowl, pour in the soy milk and lemon juice, and whisk until frothy. Fold together with the dry ingredients to make the batter.
  3. Add a dollop of batter into a well oiled pan. Let the edges turn golden before adding a scoop of  Cookie Crunch in the middle and covering in more pancake batter. Flip until golden.
  4. Serve with coconut yoghurt, Cookie Crunch and fresh strawberries