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Mixed berry pancakes

  • Suitable for vegetarians

  • Serves: 8

  • Prep. time: 20 minutes plus standing

  • Cook time: about 30 minutes

  • Total time: Less than 30 Minutes

  • Syns per serving:  Extra Easy: 3½          Red: 3½        Green: 3½

Ingredients

 

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

 

Method

 

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.

 

2) To make the pancakes, sift the flour into a bowl with the sweetenerand a pinch of salt. Mix in the eggs, milk, orange zest and vanillaessence and whisk until smooth.

 

3) Spray a small frying pan with low calorie cooking spray and placeover a high heat. Pour one-eighth of the batter into the pan to coatthe bottom, tilting and swirling the pan to spread the batter.

 

4) Cook for 1-2 minutes or until lightly browned at the base thencarefully flip over and cook the other side for 1-2 minutes. Removefrom the pan, fold into quarters and keep warm while you make theremaining pancakes.

 

5) Serve the pancakes with the berries. They’re delicious lightly dustedwith icing sugar (1 Syn per level teaspoon) and served with a spoonfulof fromage frais and a sprig of mint.

 

Tip: Top with a dollop of ice cream for a dazzling dessert.

 

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