Name: Boysenberry Buttermilk Pancakes
Cook time: 15 min
Yield: Makes 4 Serves (12 Pancakes)
Ingredients: 425g can Wattie's Boysenberries in Syrup, drained (reserve syrup); 1 cup self raising flour; 1 tbsp caster sugar; 1 egg; 1 ¼ cups buttermilk*; 30g butter, melted; ½ tsp finely grated lemon zest; Extra butter for cooking; Sliced banana and yoghurt to serve

Fun and simple to make, these pancakes are light, fluffy and full of boysenberries! They make a tasty weekend treat, best served drizzled with sliced banana, yoghurt and boysenberry syrup.

My Meal Planner

My Shopping List

Email Recipe

Print Recipe

Makes 4 Serves (12 Pancakes)

Prep Time 10 minutes

Cook Time 15 minutes

Easy As

Ingredients

425g can Wattie's Boysenberries in Syrup, drained (reserve syrup)

1 cup self raising flour

1 tbsp caster sugar

1 egg

1 ¼ cups buttermilk*

30g butter, melted

½ tsp finely grated lemon zest

Extra butter for cooking

Sliced banana and yoghurt to serve

NUTRITION INFORMATION: Average Quantity per Serving Serving size (Avg): 200g
Energy	1465kJ
Protein	8.8g
Fat, total	13.3g
- saturated fat	7.9g
Carbohydrate	47.2g
- sugars	22.8g
Dietary Fibre	2.8g
Sodium	355mg

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

Shop Ingredients online

INGREDIENTS NUTRITION

Made with

Method

Step 1

Place the boysenberry syrup into a small saucepan and bring to the boil. Boil until the syrup has reduced by two thirds. Set aside to cool while preparing the pancakes.

Step 2

Place the flour and caster sugar into a medium bowl and make a well in the centre.

Step 3

Whisk together the egg, buttermilk, melted butter and lemon zest. Pour into the dry ingredients and stir to mix.

Step 4

Place a little butter into a large non stick frying pan. Gently heat the over medium low heat. Drop spoonfuls (about ¼ cup) of batter into the pan. Gently press 2 to 3 boysenberries into each pancake. Use a teaspoon to cover each berry with some of the batter, to avoid berries burning when pancake is turned.

Step 5

Cook for 2 to 3 minutes or until bubbles appear on the surface. Turn and cook the other side for a further 2 to 3 minutes, until pancakes are golden and cooked. Repeat with remaining batter.

Step 6

Serve pancakes with sliced banana, yoghurt and the boysenberry syrup.