Cinnamon Pancake Stacks with Berry Jam

    12 min

    Rustle up a stack of these for a weekend brunch and see how quickly they vanish!

    London, England, UK
    4 people made this

    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

    Prep:10min  ›  Cook:2min  ›  Ready in:12min 

    1. Place the cereal in a food processor and whiz until fine in texture.
    2. Pulse in the flour, baking powder and cinnamon until well combined.
    3. Add the buttermilk, milk and eggs and pulse until well mixed. Scrape out the thick batter into a bowl.
    4. 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.
    5. 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.
    6. Serve the pancakes stacked 2 high, top with the summer berry jam and dust with icing sugar. Serve warm with low-fat yoghurt.


    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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