Recipe: Healthy Hot-Cross Buns!

To make the filling, put the apples, sugar, vanilla extract and cinnamon in a saucepan with 2tbsp water. Cover and cook over a medium heat for 10 min or until the apples are soft. Add the blackberries and cook for a further 5 min. Meanwhile, make the pancakes. Sift the flour into a mixing bowl. Add the eggs, milk and 100ml cold water and whisk until you have a smooth, thickened batter. Heat a 20cm non-stick frying pan over a medium heat and spray with oil. Add a small ladleful (about 4–5tbsp) of the batter to the hot pan and swirl around to coat. Cook for 1–2 min until golden, then toss or turn the pancake over with a spatula and cook for 1 min more or until golden. Transfer to a plate and cover with a clean thick tea towel to keep warm. Repeat with the remaining batter to make 7 more pancakes. Top each pancake with an eighth of the apple and blackberry mixture, then fold over. Serve 2 pancakes per person, with any leftover fruit mixture on the side.


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