Instructions
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- Place the berries in a bowl with the sweetener and toss to mix well. Leave to stand at room temperature for 20-30 minutes.
- To make the pancakes, sift the flour into a bowl with the sweetener and a pinch of salt. Mix in the eggs, milk, orange zest and vanilla extract and whisk until smooth.
- Spray a small non-stick frying pan with low-calorie cooking spray and place over a high heat. Pour one-eighth of the batter into the pan to coat the bottom, tilting and swirling the pan to spread the batter.
- Cook for 1-2 minutes or until lightly browned at the base then carefully flip the pancake over and cook for 1-2 minutes on the other side. Remove from the pan, fold the pancake into quarters and keep it warm while you make the remaining pancakes.
- Serve the pancakes with the berries. They’re delicious lightly dusted with icing sugar (1 Syn per level tsp) and served with a spoonful of fromage frais and a sprig of mint.
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