Recipes
- Recipes
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- Cinnamon & Raspberry Pancakes
Cinnamon & Raspberry Pancakes recipe
- Serves 4
- Intermediate
- Prep 10 mins
- Cook 15 mins
-
232 Rating(s)
Ingredients
- 100 g (4 oz) buckwheat flour
- 1 tsp baking powder
- 50 g (2 oz) caster sugar
- 1/2 tsp Schwartz Cinnamon Ground
- 1 large egg
- 175 ml (6 oz) skimmed milk
- 125 g (5 oz) raspberries
- 2 tbs honey
Treat yourself to these mouth-watering pancakes, delicately flavoured with Cinnamon and served with raspberries and honey, they make an ideal, light and healthy start to the day.
Method
Step 1
Sift the flour and baking powder together into a bowl, add the sugar and Cinnamon and mix.
Step 2
Beat the egg with the milk, then lightly whisk with the flour until smooth.
Step 3
Gently stir in 100g (4oz) of the raspberries.
Step 4
Heat a heavy based non-stick frying pan over a medium-heat, add 2 tbs of the batter and cook until golden (30 seconds - 1 minute). Flip the pancake over and cook on the other side. Set aside and keep warm.
Step 5
Repeat with the remaining batter mixture. Serve with the remaining raspberries and drizzle with honey.
Cook's Notes
Try replacing the raspberries with strawberries and the Cinnamon with the seeds of a Vanilla pod for a change.
Nutrition per serving
205 kcalories, protein 6.5g, carbohydrates 42g, fat 2.5g, saturated fat 0.5g, fibre 1.5g, salt 0.4g,
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