Cinnamon wheat pancakes with hot raspberry compote

Recipe from: 2/1/2004 12:00:00 AM

Ingredients 13
Servings 4
Time 15 minutes

Ingredients

  • COMPOTE
  • 500
    ml
    frozen raspberries
  • 250
    ml
    apple juice
  • 15
    ml
    sugar
  • 15
    ml
    cornflour
  • PANCAKES
  • 5
    ml
    baking powder
  • 375
    ml
    buttermilk
  • 250
    ml
    wholewheat flour
  • 15
    ml
    cinnamon
  • 15
    ml
    sugar
  • 2
    egg whites
  • 5
    ml
    vanilla
 

Method

40 minutes
 
To make compote:
Heat berries and apple juice in a small saucepan; simmer for five minutes.
In a separate bowl, combine sugar and cornflour and add to berry mixture, gently stirring until it boils.
Remove compote from heat and allow to cool slightly until it thickens.
To make pancakes:
Dissolve baking powder in buttermilk in a small bowl; set aside.
In a larger bowl, combine flour, cinnamon and sugar; add buttermilk mixture, egg whites and vanilla, and blend with a hand blender.
Spray a non-stick pan with vegetable oil cooking spray.
Ladle pancake mixture into pan and cook until pancakes are light brown on both sides.
Serve with berry compote.
Per serving (two pancakes and 30 ml compote): 950 kJ; 2 g fat; 46 g carbs; 10 g protein, 7 g fibre.
 

Read more on: shallow-fry  |  fruit
 

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