Raspberry hotcakes
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
It takes less than 30 minutes to whip up these light and fluffy hotcakes drizzled with maple syrup. What a delicious way to start your day!
Ingredients
Wholemeal self-raising flour
½ cup(s), (80g)
White self-raising flour
½ cup(s), (75g)
Baking powder
1 tsp
Caster sugar
2 tsp
Reduced-fat milk
½ cup(s), (125ml)
Egg(s)
2 medium
Vanilla bean extract
1 tsp
Fresh raspberries
150 g, plus extra to serve
Oil spray
1 x 3 second spray(s)
99% fat-free, plain or natural yoghurt, unsweetened
200 g
Maple syrup
2 tbs
Instructions
1
Sift flours and baking powder into a medium bowl. Return husks to bowl. Stir in sugar. Whisk milk, eggs and vanilla in a jug until combined. Make a well in centre of flour mixture. Add egg mixture and whisk until smooth. Gently fold in raspberries
2
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Drop 2 heaped tablespoons of batter into pan and gently spread to make a 10cm hotcake. Cook for 1–2 minutes or until bubbles rise to the surface. Turn and cook for 1–2 minutes or until hotcake is lightly browned (see note). Transfer to a plate and cover to keep warm. Repeat with remaining batter to make 8 hotcakes.
3
Top hotcakes with a dollop of yoghurt and drizzle with syrup. Serve with extra raspberries.
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