Raspberry ripple pancakes

01 February 2019

Fluffy American-style pancakes with a swirl of raspberry and served with a quick raspberry compote.

Preparation time

10 minutes

Cooking time

18 minutes

Serves

4



Ingredients

For the pancakes

  • 150g plain flour
  • 1 tsp baking powder
  • 2 tbsp caster sugar
  • 150ml milk
  • 1 large British Lion egg, beaten
  • A little vegetable oil or butter for frying
  • 4 tbsp of raspberry jam, mixed until smooth

For the compote

  • 400g raspberries
  • 1 tbsp honey
  • 1 tsp vanilla paste or vanilla extract
  • The zest of 1 lemon
  • A few mint leaves

Method

1. Place the flour, sugar and baking powder in a bowl and whisk lightly to break up any lumps of flour. Add the eggs and half of the milk. Whisk to a smooth batter then whisk in the remaining milk until smooth. Leave to stand for a couple of minutes.

2. Place the jam in a squeezy bottle or a piping bag.

3. Make the compote by warming together raspberries, honey, vanilla and half of the lemon zest in a pan until the raspberries start to release their juices.

4. Heat a large non-stick frying pan on a medium heat. Add a dash of oil then swirl around the pan.

5. Using a small ladle, add two separate ladles of batter making two pancakes at a time.

6. Add a swirl of raspberry jam on top of each pancake.

7. Once bubbles start to appear on the top, turn them over and cook until golden brown. They should rise to about one centimetre thick. Remove from the pan and set to one side.

8. Repeat with the remaining batter.

9. Serve stacks of pancakes alongside the raspberry compote with a little extra lemon zest and mint leaves.

Nutritional information per serving

Energy: 351 kcals
Protein: 8.4g
Total fat: 4.1g
Saturated fat: 1.1g
Carbohydrates: 75.1g Salt: 0.5g

Our thanks to British Lion Eggs for providing this recipe.

For more Shrove Tuesday ideas visit our pancake recipe hub


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