Summer Fruit Pancakes

Summer Fruit Pancakes

Serves 4
Moderate

Ingredients

For the berry sauce: 
250g field fare Summer Fruit Mix (defrosted)
1tsp corn flour
4tbsp granular natural sweetener

For the pancakes: 
100g plain flour
1tsp baking powder
½tsp ground cinnamon
40g porridge oats
4tbsp granular natural sweetener
120ml fat-free plain yogurt
5tbsp skimmed milk
2 medium eggs
1tsp vanilla extract
2tsp sunflower oil

For the berry sauce:  250g field fare Summer Fruit Mix (defrosted) 1tsp corn flour 4tbsp granular natural sweetenerFor the pancakes:  100g plain flour 1tsp baking powder ½tsp ground cinnamon 40g porridge oats 4tbsp granular natural sweetener 120ml fat-free plain yogurt 5tbsp skimmed milk 2 medium eggs 1tsp vanilla extract 2tsp sunflower oil

Put the Summer Fruit into a pan with 2 tbsp water, slowly bring to simmer.

Blend the corn flour with a tablespoon of water, add to the berries with the sweetener 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 sweetener 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 for a further 2 minutes.

Remove from the pan, brush the pan with oil and continue to cook the pancakes. Serve topped with the summer fruit sauce.

 

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