New York Berry Pancakes
Makes: 8
Preparation time: 15 minutes
Cooking time: 15 minutes
Per pancake with Berries:
Fat 3.6g (of which saturates 0.7g)
Cals 128 calories
Carbs 19.2g (of which sugars 3.4g)
Ingredients:
250g mixed berries, thawed if frozen
1 tsp cornflour
4 tbsp granular Canderel
Pancakes:
100g plain flour
1 tsp baking powder
½ tsp ground cinnamon
40g porridge oats
4 tbsp granular Canderel
120ml fat free plain yogurt
5 tbsp skimmed milk
2 medium eggs
1 tsp vanilla extract
2 tsp sunflower oil
Method:
Put the berries into a pan with 2 tbsp water, slowly bring to simmer. Blend the cornflour with a tablespoon water, add to the berries with the Canderel and stir over a medium heat until the juices thicken. Remove from the heat.
To make the pancakes, put the flour, baking powder, cinnamon, oats and Canderel into a bowl.
Whisk the yogurt, milk, eggs and vanilla extract together then add to the dry ingredients and beat together to make a smooth batter.
To cook the pancakes, heat a large non-stick frying pan on medium high, brush the base of the pan with oil. Drop 3 tablespoons of the batter into the pan, leaving a little space between each one. Cook for about 2 minutes, bubbles will come to the surface. When the underside is golden, flip the pancakes over and cook a further 2 minutes.
Remove from the pan, brush the pan with oil and continue to cook the pancakes.Serve topped with the berry sauce.