Raspberry pancakes
These raspberry pancakes are great for a St Valentine’s brunch or as a delicious, lazy breakfast any other weekend.
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
200g raspberries
100g oat flour or porridge oats blitzed
1 tsp baking powder, sieved
1 tsp ground cardamom, sieved
1 tsp vanilla
100mls milk
1 egg, lightly beaten
a knob of butter for frying
maple syrup or honey to serve
Method
Mash 50g of the raspberries until a complete mush and set aside. You can either use oat flour or liquidise the porridge until it looks similar to flour.
Place the oats in a large bowl and add the baking powder and cardamon. Stir in the vanilla, milk and egg until a smooth batter forms. Add in the mashed raspberries and stir.
Heat the butter in a pan over a medium heat. Pour out any excess into a small bowl so that you can use it again for the next pancakes. Spoon a generous dollop of the batter onto the hot pan. Once the underneath has turned golden flip the pancake gently. Fry until the second side is golden as well. You should get about eight pancakes from the batter.
Serve with some fresh raspberries and honey or maple syrup drizzled over the top. A spoon of natural yogurt works very well on the side.
