Raspberry pancakes

With Pancake Day just around the corner, what could be better than using up your fridge fail-safes to whip up a batch of delicious SPLENDA Raspberry Pancakes? The fun and fruity flavours take this traditional treat into the 21st century, combining fresh berries with a yummy creamy-cheese filling

• Serves: 6

What you need:

Pancakes

• 125g plain flour
• 300ml skimmed milk
• 1tbsp sunflower oil
• 1 egg
• 1tbsp Splenda granulated

Coulis

• 125g raspberries
• 1tbsp Splenda granulated

Filling

• 150g reduced fat soft cheese
• 1tsp Splenda granulated
• 50g fresh raspberries

Optional

• 1tsp Splenda granulated to sprinkle

What you do:

1. Put all the pancake ingredients into a blender and blend at maximum speed for 30 seconds. Leave to rest for 30 minutes.
2. Heat a 15cm/6inch omelet pan, add a few drops of oil and pour in 1tbsp of the batter. Lift and tilt the pan to spread the mixture evenly over the bottom.
3. Cook until the underside shows brown when lifted with a spatula, then flip over and cook for a further 10 seconds.
4. Turn out onto a plate and repeat with the remaining batter, separating each one with a square of greaseproof paper.
5. To make the coulis rub the raspberries through a nylon sieve then stir in the Splenda.
6. To make the filling mix the cheese with 2 tbsp. of the coulis and 1tsp of Splenda.
7. Spread a tablespoon of the filling and a few raspberries onto each pancake and fold in half twice to make a triangular shape to enclose the filling.
8. Arrange 2 pancakes on each plate, drizzle over the coulis and, if desired, sprinkle with Splenda.

Cook's tip:

A simple swap, like using SPLENDA instead of sugar, means that you can enjoy this new twist on a family favourite at a fraction of the calories. SPLENDA Granulated measures and sweetens spoon for spoon like sugar and can be used almost anywhere sugar is used, making it easy for people to make a healthier choice every day without compromising on great taste.

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