Raspberry ripple pancakes
Enjoy these Scottish-inspired pancakes for dessert or as a treat for a weekend brunch.
Serves: 4
Preparation time: 5 minutes
Cooking time: 10 minutes
Cooling time: 5 minutes
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You will need
- 150g Sainsbury's plain flour
- 1 teaspoon baking powder
- 1 large SO Organic egg, beaten
- 100ml SO Organic semi skimmed milk
- 2 tablespoons Sainsbury's Fairtrade caster sugar
- 250g SO Organic raspberries, washed
- 80g SO Organic Scottish porridge oats
- 2 tablespoons SO Organic clear honey
- 1 tablespoon olive oil by Sainsbury's, for frying
- 4 tablespoons SO Organic half fat crème fraîche
Recipe Information
Step by step guide to making Raspberry ripple pancakes
- Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Line a baking tray with baking parchment and set aside.
- Make the pancake batter by sifting the flour and baking powder into a large bowl. Make a well in the centre, add the beaten egg and milk and mix well.
- Chill the batter in the fridge while you make the raspberry coulis and oat topping.
- Put the sugar and half the raspberries in a pan. Gently cook over a low heat for 10 minutes, stirring, until the berries have broken down.
- Allow to cool slightly, then push the berry mix through a fine sieve to remove the seeds. Chill in the fridge for 5 minutes.
- For the oat topping, mix the oats with 1 tablespoon of the honey. Scatter the sticky oats over the lined baking tray and bake for 5 minutes, until golden. Set aside.
- Swirl half the chilled raspberry coulis through the chilled pancake batter.
- Brush a little of the olive oil in a frying pan then add 2 large spoonfuls of batter to make 2 medium pancakes. Fry for 1-2 minutes until lightly browned and bubbles appear on the top.
- Flip over and cook the pancakes for a further minute on the other side. Remove and keep warm while you repeat with the remainder of the mixture to make 8 pancakes.
- To serve, drizzle the warm pancakes with the remaining raspberry coulis, top with the fresh raspberries, a drizzle of honey and a dollop of crème fraîche. Scatter over the crunchy honey oats and serve immediately.
Summary of customer ratings and reviews
Nutritional information for Raspberry ripple pancakes
Nutritional information for Raspberry ripple pancakes
Nutrition type | per serving |
---|---|
Calories | 372 kcal |
Total Fat | 15.5g |
Saturated Fat | 3.5g |
Salt | 0.28g |
Sugar | 24.7g |
This recipe is:
- Vegan
- No nut products
- Organic
Here are your recipe ingredients
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Nectar Price
Nectar Price
£2.00
£13.34/kg
Without Nectar
£2.50
£16.67/kg
-
£2.30
31p/100g
-
£3.35
99p/100g
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£2.80
£1.12/100ml
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85p
28p/100ml
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Sainsbury's Plain Flour 500g We're sorry, this product is currently unavailable
Sainsbury's Plain Flour 500g
45p
90p/kg