Who can say no to a pancake breakfast? By a clever feat of culinary trickery, these bad boys pack a good 4 port ions of fruit into every serving. I love it when ‘health food’ comes disguised as ‘junk food’.
Serves 2 | 4 portions per serving
Prep time 5 minutes
Cook time 8 minutes
4 large eggs
200g (7oz) self-raising white flour
1 tsp mixed spice
pinch of salt
300g (10 1/2oz) strawberries (fresh or frozen and defrosted)
butter, for frying
150g (5 1/2oz) blueberries (fresh or frozen and defrost ed)
150g (5.oz) fresh mixed berries
4 tbsp Greek yogurt
1/2 tsp icing sugar
freeze-dried raspberries, for sprinkling
BLEND all the ingredients except the blueberries together in a food processor to form a batter.
HEAT a little butter in a large frying pan over a medium heat. Pour in 2 tablespoons of the batter per pancake, well spaced apart and swirling the pan around so each pancake spreads out to the size of a CD. Scatter 1 tablespoon of the blueberries over the still-liquid surf ace of the pancake.
COOK for 1 minute on each side, then remove from the pan and keep warm until you have used up all the batter to make 12 pancakes.
DIVIDE the mixed berries and yogurt among the pancakes, dust each serving with icing sugar and sprinkle with freeze-dried raspberries.
FROZEN BERRIES are as nutritious as fresh, yet they can be less than half the price – especially in winter. And, frankly, if you are using them in this batter, no one will ever tell the difference. I do love a nutrition cheat.
If you liked this recipe, try these Cacao Chia Pan Brownies from The Cacao Cookbook
Recipe extracted from James Wong’s 10-a-Day the Easy Way