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Recipe Video! New york Berry Pancakes
American style pancakes are a family favourite and make a welcome change at the weekend when breakfast may be late and you have more time to prepare a special treat. The berries can be made ahead and kept in the fridge until needed.
Ingredients
Berry 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
Cook with
Canderel Red
Serves
8
Time
preparation: 15 minutes
cooking: 15 minutes
Per serving
128 kcals
Difficulty level
Step by step
Put 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.
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