Raspberry American Pancakes

Put an imaginative twist on a classic, as Merchant’s Heart has done with their Floral Tonic. Tart raspberries will contrast neatly with the floral sweetness of your beautiful G&T.

Ingredients:

For the pancakes

200g flour
60g oats
2 ½ tbsp baking powder
1 tbsp sugar
¼ tsp salt
1 egg
350ml milk
125g fresh or frozen raspberries

For the coulis

200g fresh or frozen raspberry
3 tbsp sugar
2 tbsp water
1 tbsp lemon juice

… to complement a Merchant’s Heart Floral G&T!

Method:

Put an imaginative twist on a classic, as Merchant’s Heart has done with their Floral Tonic. Tart raspberries will contrast neatly with the floral sweetness of your beautiful G&T.

To make the coulis, combine the sugar, water and raspberries in a pan and simmer on the hob until the berries melt and the liquid boils. Stir in the lemon juice and simmer until thickened and combined. For an ultra-smooth coulis, allow to cool slightly before blitzing in a food processor.

For the pancakes, whisk together your dry ingredients in one bowl, and your wet ingredients in a second. In a third, crush or break apart your raspberries. Add the wet ingredients to the dry, then fold in your raspberries. Cook on a non-stick pan over a medium heat, flipping when bubbles appear at the edge of the pancakes. Serve with the raspberry coulis.