Cinnamon Pancake Stacks with Berry Jam
(1)
12 min
Rustle up a stack of these for a weekend brunch and see how quickly they vanish!
4 people made this
Ingredients
Serves: 6
- 100g/3½ oz Whole wheat malted cereal, such as Shreddies
- 200g/7oz wholemeal flour
- 2tsp baking powder
- 2tsp ground cinnamon
- 284ml pot buttermilk
- 175ml/6fl oz semi-skimmed milk
- 2 large eggs, beaten
- For the jam
- 175g/6oz raspberries
- 1tsp icing sugar + extra for dusting
- 300g/10½ oz strawberries, hulled and thickly sliced
- 100g/3½ oz blueberries
- To serve
- 200g low-fat natural yoghurt
Method
Prep:10min ›
Cook:2min ›
Ready in:12min
- Place the cereal in a food processor and whiz until fine in texture.
- Pulse in the flour, baking powder and cinnamon until well combined.
- Add the buttermilk, milk and eggs and pulse until well mixed. Scrape out the thick batter into a bowl.
- Heat a large non-stick frying pan and spoon in tablespoons of the batter approximately four in each batch. Cook for 1-2 minutes each side until golden and puffed. Keep pancakes warm until all the mixture is cooked.
- To make the jam, place all the raspberries and 1tsp of icing sugar in a liquidiser or processor and whiz until smooth. Mix the raspberry sauce with the strawberries and blueberries.
- Serve the pancakes stacked 2 high, top with the summer berry jam and dust with icing sugar. Serve warm with low-fat yoghurt.
Nutrition
Per serving
276 cals (13.8% GDA)
4.8g fat (6.9% GDA)
1.6g saturates (8% GDA)
15.7g sugar (17.4% GDA)
0.9g salt (15% GDA)
3 servings of whole grain
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