Ingredients

  • 150 g plain flour
  • 1 tsp baking powder
  • 1 large egg, beaten
  • 100 ml semi-skimmed milk
  • 2 tsp caster sugar
  • 250 g raspberries, washed
  • 80 g Scottish porridge oats
  • 2 tbsp clear honey
  • 1 tbsp olive oil, for frying
  • 4 tbsp half-fat crème fraîche

Method

  1. 1

    Preheat the oven to 180ºC, fan 160ºC, gas 4. Sift 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 in the fridge.

  2. 2

    Make the coulis: 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. Cool slightly, then push through a fine sieve to remove the seeds. Chill in the fridge for 5 minutes.

  3. 3

    For the oat topping, mix the oats with 1 tablespoon of the honey. Line a baking tray with baking parchment, scatter over the oats and bake for 5 minutes, until golden. Set aside.

  4. 4

    Swirl half the chilled raspberry coulis through the chilled pancake batter. Brush a little of the olive oil in a frying pan then add large spoonfuls of batter (do this in batches of 2). Fry for 1-2 minutes until lightly browned and bubbles appear on the top; flip over and cook for a further min on the other side. Remove and keep warm. Repeat to make 8 pancakes.

  5. 5

    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.

Nutritional Details

Each serving provides
  • Energy 1424kj 340kcal 17%
  • Fat 9.2g 13%
  • Saturates 3.2g 16%
  • Sugars 13.7g 15%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 846kj/202kcal

Each serving provides

52.9g carbohydrate 2.8g fibre 10.0g protein

 
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