New York Berry Pancakes recipe |
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02/02/2012
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IngredientsBerry compote:250g mixed berries, thawed if frozen 1 tsp cornflour 4 tbsp Canderel granules Pancakes: 100g plain flour 1 tsp baking powder Half tsp ground cinnamon 40g porridge oats 4 tbsp Canderel granules 120ml fat free plain yogurt 5 tbsp skimmed milk 2 medium eggs 1 tsp vanilla extract 2 tsp sunflower oil DirectionsPut the berries into a pan with 2 tbsp water, slowly bring to simmer.Blend the cornflour with a tablespoon of 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. ServingsServes 8Recipe provided by Canderel. |
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