Preparation &
Cooking Time
Prep Time | |
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Cooking Time | |
Total Time | 25 minutes |
Serves | 6 |
Nutritional Info (per portion)
Energy | 207 kcal |
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Protein | 8g |
Fat | 5g |
of which saturates | 1g |
Carbohydrate | 35g |
of which sugars | 35g |
Fibre | 2g |
Salt | 0g |
Ingredients
- FOR THE PANCAKES:
- 125g plain flour
- 1 tsp baking powder
- Pinch of salt
- 75g sugar free muesli
- 25g caster sugar
- 2 large eggs separated
- 284ml carton buttermilk
- Sunflower oil
- FOR THE SUMMER BERRY COMPOTE:
- 300g frozen summer berries
- Zest and juice of 1 orange
Toppings 1
How to make it
- Sift the flour, baking powder and salt into a large bowl
- Stir in the muesli and sugar
- Make a well in the centre and beat in the egg yolks and buttermilk to make a thick batter, it should have the consistency of thick cream
- Whisk the egg whites until stiff but not dry and fold into the batter
- Heat a griddle pan or large heavy based non stick frying pan over a moderate heat
- Add a tiny drop of oil to the hot pan
- When the pan is really hot, drop dessertspoons of the batter into the pan
- Cook for about 2 to 3 minutes, until bubbles start to break on the surface and they are firm enough to flip
- Flip and cook for 1 to 2 minutes or more, until they feel springy when prodded
- Transfer to a warm oven while you cook the rest
- To make the compote, place the summer berries in a small saucepan, add the orange juice and zest and gently heat
- Variation, Banana and blueberry pancakes
- Use 125g white flour, 125g wholemeal flour instead of the white flour and muesli mix
- Thinly slice 1 large banana and fold into the batter with the egg whites and cook as above
- Serve with 300g blueberries