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100 g (3 1/2 oz) Nestle Shreddies
200 g (7 oz) wholemeal flour
2 tsp each of baking powder and ground cinnamon
1 x 284 ml pot buttermilk
175 ml (6 fl oz) semi-skimmed milk
2 large eggs, beaten
175 g (6 oz) raspberries (thawed if frozen)
1 tsp icing sugar
300 g (11 oz) strawberries, hulled and sliced thickly
100 g (3 1/2 oz) blueberries (thawed if frozen)
Low fat yoghurt, to serve
Place Shreddies in a food processor and process until fine. Pulse in flour, baking powder and cinnamon until well combined. Add buttermilk, milk and eggs and pulse until a smooth batter forms.
Heat a large non-stick frying pan. Drop tablespoons of batter into pan, one at a time, to form pancakes. Cook for 1 to 2 minutes on each side, until golden and well puffed up. Keep cooked pancakes warm and repeat with remaining mix.
Place raspberries and icing sugar in a liquidiser or blender and process until smooth. Mix with strawberries and blueberries.
Serve pancakes topped with berry mix and yoghurt.
© Recipe by Lesley Waters for Nestle.
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