Monday, 23 June 2014

Summer Berry Pancakes


  • 400g fresh mixed berries (blackberries, blueberries, raspberries and strawberries)
  • 1 tbsp sweetener
  • Icing sugar, to dust (optional)
  • Fat free natural fromage frais, to serve
  • Fresh mint leaves, to decorate
For the pancakes
  • 150g plain flour
  • 1 tbsp sweetener
  • Salt
  • 4 large eggs, beaten
  • 100ml skimmed milk
  • 1 tbsp finely grated orange zest
  • 1 tsp vanilla essence
  • Low calorie cooking spray
  1. Place the berries in a bowl with the sweetener and toss to mix well. Leave to stand at room temperature for 20-30 minutes.
  1. To make the pancakes, sift the flour into a bowl with the sweetener
  1. and a pinch of salt. Mix in the eggs, milk, orange zest and vanilla
  1. essence and whisk until smooth.
  1. Spray a small frying pan with low calorie cooking spray and place
  1. over a high heat. Pour one-eighth of the batter into the pan to coat
  1. the bottom, tilting and swirling the pan to spread the batter.
  1. Cook for 1-2 minutes or until lightly browned at the base then
  1. carefully flip over and cook the other side for 1-2 minutes. Remove
  1. from the pan, fold into quarters and keep warm while you make the
  1. remaining pancakes.
  1. Serve the pancakes with the berries. They’re delicious lightly dusted
  1. with icing sugar (1 Syn per level teaspoon) and served with a spoonful
  1. of fromage frais and a sprig of mint.

Tip: Top with a dollop of ice cream for a dazzling dessert.
Syns per serving: 3.5

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