Sautéed Fruit Pancakes with Whipped Cinnamon butter

Sautéed Fruit Pancakes with Whipped Cinnamon butter
10 mins
 
  • Ingredients
    • FOR THE PANCAKE MIX:
    • 1 1/2 cups all-purpose flour
    • 3 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 tablespoon white sugar
    • 1 1/4 cups milk
    • 1 egg
    • 3 tablespoons butter, melted Dairygold*
    • FOR THE FILLING:
    • 100g x Sugar
    • 100g x Dairygold
    • 400g x Frozen Mixed Berries
    • Whipped Butter
    • 100g x Dairygold*
    • 75g x Icing Sugar
    • 2g x Cinnamon
    • *For a healthier option choose Dairygold Lighter
  • Instructions

Ingredients

  • FOR THE PANCAKE MIX:
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted Dairygold*
  • FOR THE FILLING:
  • 100g x Sugar
  • 100g x Dairygold
  • 400g x Frozen Mixed Berries
  • Whipped Butter
  • 100g x Dairygold*
  • 75g x Icing Sugar
  • 2g x Cinnamon
  • *For a healthier option choose Dairygold Lighter

Instructions

  ​

FOR THE PANCAKE MIX:

Mix or blend  all of the ingredients together, cook in a warm pan with melted Dairygold

FOR THE FILLING:

Warm the Dairygold in a pan and add the fruit

Once the fruit is hot, add the sugar and ensure it dissolves fully

While that is warming, whip the Dairygold with an electric hand whisk then add the icing sugar and cinnamon, ensure it is sweet enough.

Add the fruit to one corner of the pancake and fold into a triangle, add a generous dollop of the whipped Dairygold butter.