BERRY PAN­CAKES

Diabetic Living - - Front Page -

PREP TIME: 10 MINS

COOK TIME: 15 MINS

SERVES 4 (AS AN OC­CA­SIONAL DESSERT)

200g mixed frozen berries

1 Tbsp ic­ing sugar or gran­u­lated sugar sub­sti­tute

Squeeze of fresh lemon juice 150g (1 cup) plain flour

1 Tbsp caster sugar or gran­u­lated sugar sub­sti­tute

2 tsp bak­ing pow­der

1/2 tsp vanilla ex­tract

200ml light milk

2 tsp light olive oil

1 Put berries, ic­ing sugar and lemon juice in a small pan. Cook over low heat, stir­ring of­ten, for 5-10 min­utes, or un­til berries soften and are saucy. Cover and set aside to keep warm.

2 Com­bine plain flour, caster sugar and bak­ing pow­der in a bowl. Add vanilla and milk. Whisk to com­bine.

3 Brush a large non-stick fry­ing pan with a lit­tle olive oil. Add a heaped ta­ble­spoon­ful of bat­ter to pan, cook­ing three pan­cakes at a time. Cook for 2 min­utes, or un­til bub­bles ap­pear on the sur­face. Flip over and cook for 30 sec­onds on sec­ond side, or un­til light golden brown. Trans­fer to plate lined with a clean tea towel. Wrap up to keep warm. Re­peat with re­main­ing bat­ter, greas­ing pan in be­tween batches (should have 12 in to­tal).

4 Serve pan­cakes with berry com­pote.

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