Served with summer berries and creamy fromage frais, these pancakes make a tasty alternative start to the day.
- 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
- 4 large eggs, beaten
- 100ml skimmed milk
- 1 tbsp finely grated orange zest
- 1 tsp vanilla essence
- Low calorie cooking spray
- Place the berries in a bowl with the sweetener and toss to mix well. Leave to stand at room temperature for 20-30 minutes.
- To make the pancakes, sift the flour into a bowl with the sweetener
and a pinch of salt. Mix in the eggs, milk, orange zest and vanilla
essence and whisk until smooth.
- Spray a small frying pan with low calorie cooking spray and place
over a high heat. Pour one-eighth of the batter into the pan to coat
the bottom, tilting and swirling the pan to spread the batter.
- Cook for 1-2 minutes or until lightly browned at the base then
carefully flip over and cook the other side for 1-2 minutes. Remove
from the pan, fold into quarters and keep warm while you make the
- Serve the pancakes with the berries. They’re delicious lightly dusted
with icing sugar (1 Syn per level teaspoon) and served with a spoonful
of fromage frais and a sprig of mint.
Tip: Top with a dollop of ice cream for a dazzling dessert.
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