Pancake Cereal With Maple Syrup Berries
Astound and delight with this whimsical breakfast recipe. Try these fluffy mini pancakes with maple syrup and summer berries.
Ingredients
- 1 free range egg
- 1 1/3 cup milk
- 2 tsp vanilla bean paste
- 1 cup self-raising flour
- 2 tbs caster sugar
- 1/2 cup maple syrup
- 1 orange, cut rind into 2 wide strips
- 3 cup leftover berries (see Tip)
- 1 tbs olive oil cooking spray
- 800g Greek-style yoghurt (to serve)
Method
- Whisk egg, milk and half the vanilla in a jug. Combine flour, sugar and a pinch of salt in a bowl. Make a well in the centre. Whisk in egg mixture until just combined. Pour batter into a plastic squeeze bottle. Stand for 15 minutes to thicken slightly.
- Meanwhile, heat syrup, rind and remaining vanilla in a small saucepan over medium heat for 2 minutes or until small bubbles start to form. Add berries and remove from heat. Set aside.
- Spray a large frying pan with oil. Heat over medium heat. Pipe small dots of pancake batter, each about 2.5cm in diameter, in pan. Cook for 1 minute or until edges are set and light golden. Remove pan from heat. Using a small spatula, turn pancakes, then return to heat and cook for 1 minute or until golden and set. Transfer to a tray.
- Serve pancakes topped with berry mixture and yoghurt.
