recipes
Breakfast pancakes with stewed raspberries, honey and pistachio cream
2022-11-03
Ingredients
For the pancakes
- 1 egg (Le Naturelle)
- 1 tbsp skimmed milk powder (Regilait)
- 140g plain flour (Lamb brand)
- 1 tsp baking powder
- Pinch salt
- 2 tbsp caster sugar (Lamb brand)
- 2 tbsp melted butter plus extra for frying
You will also need
- 150g frozen raspberries (Asiago)
- 50g caster sugar (Lamb brand)
- Finely grated zest ½ lemon
- 100g cream cheese (Emborg)
- 2 tbsp runny honey (Good Earth)
- 2 tbsp chopped toasted pistachios (Lamb brand)
- Fresh mint leaves, extra honey and pistachios to decorate
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Method
Start with the stewed raspberries. Place them in a pan with the lemon zest and 50g sugar and cook down for 10 minutes. Meanwhile, mix together the 1 tbsp pistachios, 1 tbsp honey and 100g cream cheese together in a bowl and chill. To make the pancakes, place the flour, salt, baking powder and sugar in a medium sized bowl and mix together. Place the skimmed milk powder into a jug and add in 130ml cold water. Mix together then crack in the egg and mix. Pour into the flour mixture and whisk together to a smooth pancake batter. Stir in the 2 tbsp melted butter. Heat a small frying pan with a little butter, pour out any excess. Spoon in the batter and fry the pancakes on both sides for 1-2 minutes. To serve, layer the pancakes with the cream cheese mixture and the stewed raspberries. Serve with extra pistachios, raspberries and mint leaves on top.
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