New York berry pancakes

Put the berries into a pan with 2 tbsp water, and slowly bring to simmer. Blend the cornflour with a tablespoon of water, add to the berries with the Canderel and stir over a medium heat until the juices thicken. Remove from the heat.

To make the pancakes, put the flour, baking powder, cinnamon, oats and Canderel into a bowl. Whisk the yogurt, milk, eggs and vanilla extract together, and then add to the dry ingredients and beat together to make a smooth batter.

To cook the pancakes, heat a large non-stick frying pan on medium high, brush the base of the pan with oil. Drop 3 tablespoons of the batter into the pan, one at a time (leaving a little space between each one). Cook for about 2 minutes, and you should see that bubbles will come to the surface of each pancake. When the underside is golden, flip the pancakes over and cook a further 2 minutes. Remove from the pan, brush the pan with oil and continue to cook the pancakes. Serve topped with the berry sauce.