These pancakes are a delicious and quick breakfast treat with yoghurt or a yummy dessert with frozen yoghurt or vanilla ice cream, perfect if you have guests. We have made our own pancakes but shop bought pancakes are very good and a great time saver.
Pancakes – this makes approx. 12 pancakes
- 110g/4oz plain flour
- Pinch of salt
- 2 large free range eggs
- 275ml/10fl oz milk
- Melted butter
- 200g frozen raspberries
- 200g raw creamed New Zealand Rainforest Honey
- Natural or frozen yoghurt or vanilla ice cream
To make the pancakes sift the flour into a large bowl with the salt. Add the eggs and start to whisk incorporating the flour, start to add the milk gradually until you have a smooth batter which is the consistency of single cream.
To cook the pancakes heat a non-stick pan and melt a little butter, add approx. 2 to 3 tablespoons of batter for each pancake, roll the batter around the pan to get an even coating. Cook until golden and turn over to colour the other side. Remove and place on a plate to keep warm, cover with foil.
Tip the frozen raspberries into a saucepan with the creamed New Zealand Rainforest honey and gently heat for approx. 5 minutes allowing the raspberries to defrost and soften and the honey to melt into a sauce, remove from the heat.
Place each pancake on a plate and spoon over the honey and raspberry mixture. Top with yoghurt if it’s breakfast or with vanilla ice cream for a delicious dessert. Extra honey can be warmed and drizzled over for some extra sweetness and decorate with fruit, nuts or muesli for a bit of crunch.