Pancakes with Berry Sauce Recipe

Pancakes with Berry Sauce Recipes

Ingredients :

Berry Sauce

60g sugar

2 tsp lemon juice

250g (1 punnet) raspberries

185g self raising flour

1 tsp baking powder

2 tbsp caster (superfine) sugar

pinch of salt

2 eggs, lightly beaten

250ml milk

60g butter, melted

raspberries, to serve

Method :

To make the berry sauce, put the sugar, lemon juice and 3 tbsp water in a saucepan and bring to the boil over medium heat. Add the raspberries and cook over low heat for 3 minutes. Cool. For a smooth sauce, purée in a food processor for 10 seconds; for a chunky sauce gently mash with a fork until you reach the desired texture. Sift the flour, baking powder, sugar and salt into a bowl and make a well in the center. Mix together the eggs, milk and butter in a jug and pour into the well all at once, whisking to form a smooth batter. Cover the bowl with plastic wrap and set the batter aside for 20 minutes. Heat a frying pan and brush lightly with melted butter or oil. Pour 3 tablespoons batter into the pan and swirl gently to create a pancake about 10cm (4") in diameter. Cook over low heat for 1 minute, or until the underside is golden. Turn the pancake over and cook the other side very quickly, for about 10 seconds. Transfer to a plate and keep warm while cooking the remaining batter. Serve stacks of the pancakes with the berry sauce.

Serves 4 - 6

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