Cinnamon Pancake Stacks with Berry Jam

Cinnamon pancake stacks

Rustle up a stack of these for a weekend brunch and see how quickly they vanish!

Serves 6 (makes around 12 pancakes)
Preparation time:
10 minutes
Cooking time:
2 minutes


100g/3½ oz Nestlé Shreddies
200g/7oz wholemeal flour
2tsp baking powder
2tsp ground cinnamon
284ml pot buttermilk
175ml/6fl oz semi-skimmed milk
2 large eggs, beaten

For the jam
175g/6oz raspberries
1tsp icing sugar + extra for dusting
300g/10½ oz strawberries, hulled and thickly sliced
100g/3½ oz blueberries

To serve
200g low-fat plain yogurt


  1. Place the Shreddies in a food processor and whiz until fine in texture.
  2. Pulse in the flour, baking powder and cinnamon until well combined.
  3. Add the buttermilk, milk and eggs and pulse until well mixed. Scrape out the thick batter into a bowl.
  4. Heat a large non-stick frying pan and spoon in tablespoons of the batter approximately four in each batch. Cook for 1-2 minutes each side until golden and puffed. Keep pancakes warm until all the mixture is cooked.
  5. To make the jam, place all the raspberries and 1tsp of icing sugar in a liquidizer or processor and whiz until smooth. Mix the raspberry sauce with the strawberries and blueberries.
  6. Serve the pancakes stacked 2 high, top with the summer berry jam and dust with icing sugar. Serve warm with low-fat plain yogurt.


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