Brunch isn’t official until the mimosas and pancakes make an appearance!
- 2 cups frozen raspberries
- 2 Tbsp. icing sugar
- 2 tsp. lime zest
- 2 Tbsp. lime juice
- 1 cup self-raising flour
- ¼ cup caster sugar
- 2 eggs
- 1 cup buttermilk
- 1 cup coconut flavoured yoghurt
COMBINE half the berries, the icing sugar, lime zest and juice in a small pot over medium heat. Cook, stirring, for 5 minutes or until heated through.
Pancakes Sift flour and caster sugar into a bowl. Combine the eggs and buttermilk together before whisking into the flour until the batter is smooth. Add the remaining raspberries and stir until combined.
HEAT a small greased non-stick frying pan over medium heat. Pour in ¼ cup batter and cook the pancake for about 2 minutes on each side or until browned. Repeat with remaining batter to make 12 pancakes in total.
SERVE pancakes drizzled with raspberry mixture, accompanied with yoghurt.
TIP: To slash your cooking time, dollop smaller spoonfuls of the pancake batter into your largest greased non-stick pan. The pancakes may be slightly smaller but you will be able to cook a few of them at the same time.
HANDS-ON TIME 1 hr | TOTAL TIME 1 hr | SERVES 4 | VEGETARIAN
ALSO SEE FRUIT CRÈME BRÛLÉE TART RECIPE