Ingredients (makes 6 Pancakes)

• 1 250g punnet fresh strawberries
• 2 Tbsp Sugar
• 1/2 cup Fresh orange juice
• 1/4 cup Water
• 1 Tbsp Extra Water
• 2 tsp Cornflour
• 2 Egg Whites
• 2 Tbsp Sugar-Free Maple Syrup (Queens)
• 1/2 tsp Bi-Carb Soda
• 1 cup Buttermilk
• 3/4 cup Self-Raising Flour
• Cooking Spray

Method

1. Sauce: Remove the green hulls from strawberries then chop three quarters of the strawberries into small cubes. Thinly slice remaining strawberries, leave to one side. Place diced strawberries into a medium size saucepan with sugar, orange juice and ¼ cup water. Bring to boil then reduce to a moderate boil for 10 minutes. Stir occasionally. Combine extra water with cornflour, then add to pot and give the mixture a good stir. Add remaining strawberry slices and cook 1 minute. Remove from heat and leave to one side.
2. Pancakes: In a medium size mixing bowl, beat egg whites and maple syrup for 1 minute. Add bicarb soda to buttermilk, then combine with egg mix. Sift flour into mix in one go, gently folding ingredients together. DO NOT BEAT as this will make the pancakes tough. The less the mixture is moved, the lighter the pancakes will be.
3. Coat a non-stick frypan or griddle with cooking spray and pour 4 pancakes around 8cm wide, spread mixture a little with a spoon. Have stove on medium heat to avoid pancakes burning. Cook 2-3 minutes or until edges start to set. Spray top of each pancake, then turn and cook a further 2 minutes or until centres are firm to touch. Repeat until you have 12 pancakes. Serve 2 pancakes per person and divide sauce equally between each portion. Serve hot or cold.

Notes

Variations: Replace strawberries with any berries of your choice. Or omit strawberry sauce and replace with 1 tablespoon fresh lemon juice and 1 teaspoon sugar per serve. Suitable to be frozen. DIETITIAN’S TIP: Pancakes make a change from cereal or toast for a weekend breakfast. Try to include the strawberries or other fruit to increase fibre, vitamins and minerals.