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Almond and Sultana Pancakes with Raspberries

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Makes: 12
Ingredients:
25g / 1 oz unsalted butter
1 large egg
300ml / 10 fl oz buttermilk
1/2 tsp vanilla extract
75g / 2 3/4 oz white plain flour
50g / 1 3/4 oz wholemeal plain flour
1 tsp bicarbonate of soda
25g / 1 oz ground almonds
75g / 2 3/4 oz sultanas
2 tsp vegetable oil
150g / 5 1/2 oz fresh raspberries
50g / 1 3/4 oz toasted flaked almonds
Method:

Whisk the egg, buttermilk and vanilla extract together in a bowl, add the melted butter and stir to combine.

In a separate bowl, mix the flours, bicarbonate of soda and ground almonds together and then stir in the egg mixture and sultanas.

Heat half the oil in a large, non-stick frying pan and drop in 3-4 separate tablespoons of the batter - each will make a 10cm / 4 inch pancake, so don't overcrowd the pan. Cook for 2 minutes on each side, then remove from the pan and keep warm in a low oven while you cook the remaining pancakes. Use the remaining oil to do this.

Serve warm with the raspberries, scattered with the toasted almonds.


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