Galaxy pancakes with fruit coulis
- 350g Frozen for Freshness blueberries
- Juice ½ lemon
- 60g caster sugar
- 230g self-raising flour
- ½tsp bicarbonate of soda
- ½tsp ground cinnamon
- 150ml buttermilk
- 250ml skimmed milk
- 2 eggs, beaten
- 1tsp vanilla extract
- 40g unsalted butter, melted and cooled
- Dr. Oetker Food Colour Gel in Bright Red, Sky Blue, Ultra Violet and Black
- 2tsp rapeseed oil, for frying
- 150g fat-free Greek yogurt (optional)
- 2tbsp clear honey (optional)
Put the berries, lemon juice and 50g of the caster sugar in a pan. Bring to the boil and simmer for 10 mins until the berries start to collapse and the mixture is syrupy. Set aside to cool.
In a large bowl, mix the flour, bicarb, cinnamon and the remaining sugar.
In a jug, whisk together the buttermilk, milk, eggs, vanilla and butter. Gradually add to the dry ingredients, whisking constantly, until it’s a smooth, thick batter.
Divide the batter between 4 bowls, then add one colour, a drop at a time, to each batter and stir to combine; remember that the colours will dull slightly when cooked.
Heat a little of the oil in a nonstick frying pan and add 1 ladleful of the batter at a time to the pan and cook for 1-2 mins, until small air pockets appear. Flip and cook on the other side for 1 min or until done. Repeat, keeping the cooked pancakes in a warm part of your kitchen.
Stack the pancakes and serve with a spoonful of coulis, a blob of yogurt and a little honey, if using. Time for everyone to dig in!