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.