Whole meal Pancake with Stewed Apple


(Serves 2-3)

  • 25 g (¼ cup) whole wheat flour
  • 125 g (½ cup) self-rising flour
  • 125 ml (½ cup) milk
  • 1 egg
  • 5 g (1 tbsp) butter, softened
  • Stewed Apple
  • 100 g (1) red/green apple
  • 125 ml (½ cup) water
  • 7 g (1 tsp) sugar
  • 14 g (1 tbsp) butter
  • Pinch of cinnamon powder
  • 30 g (2 tbsp) low-fat yogurt

Nutritional Tip

Choose wholemeal flour because the product contains high whole grains, fiber, B vitamins and minerals. It provides comprehensive benefits of whole grains. It is recommended that half of your grain products be from whole grains daily.


  1. Peel, core and slice the apple into bite size.
  2. Melt 1 tablespoon of butter in a pan. Bring water and sugar to boil in the pan. Add apple and simmer with lid until apple is tender. Add in a pinch of cinnamon powder and put aside.
  3. Sift both whole wheat flour and self-rising flour into a large bowl. Make a well in the centre of the flour mixture.
  4. Combine milk, butter, egg and gradually stir into the flour to make a smooth batter.
  5. Drop some batter into a pre-heated and slightly buttered non-stick pan and cook until bubbles appear. Turn over the pancakes to cook the other side.
  6. Serve pancakes with apple and plain yogurt.

Nutrient content per serving:

Calorie 231 kcal
Carbohydrate 31.5 g
Protein 7.8 g
Fat 8.2 g

An educational collaboration with Nutrition Society of Malaysia.

Recipes courtesy of ‘Buku Masakan Pilihan Pakar Pemakanan, Jilid 2: Resipi untuk Seisi Keluarga’ by Nutrition Society of Malaysia. To purchase this recipe book which includes 100 recipes, please email: [email protected]

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