425g can Wattie's Boysenberries in Syrup, drained (reserve syrup)
1 cup self raising flour
1 tbsp caster sugar
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
- saturated fat
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.
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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.
Place the flour and caster sugar into a medium bowl and make a well in the centre.
Whisk together the egg, buttermilk, melted butter and lemon zest. Pour into the dry ingredients and stir to mix.
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.
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.
Serve pancakes with sliced banana, yoghurt and the boysenberry syrup.
Make your own buttermilk by combining 1 cup milk, ½ cup plain yoghurt and 1 tbsp lemon juice.