Berry Pancakes

Method

Inspired by Amy Treasure

Begin by making the pancake batter. In a bowl sift together the flour, baking powder, salt and caster sugar. In a separate jug, lightly beat together the milk and egg.

Pour the milk mixture into the flour mixture and whisk to combine. Keep whisking until there are no lumps. It will feel and look a lot thicker than traditional pancake mix.

Leave the batter to stand and thicken while you prepare the puréed fruit. 

Blitz the fruits separately in a blender*.

To create a rainbow effect with different berries, blitz them separately. First blackberries, then wash the blender and move onto the blueberries, and finally the raspberries. Put the puréed fruit into three bowls, or one large bowl if using mixed frozen berries. 

Divide the pancake batter into four bowls. You will be keeping one bowl plain to add to the top of the stack. If using frozen fruits, you can just use one big bowl! 

Add a tablespoon of the blackberry purée to the first bowl of plain batter and mix. You can add more until you are happy with the colour but don't add too much or the batter will become too wet. If it starts to look runny add half a tablespoon of flour to thicken it and remove any lumps using a fork. 

Repeat the step above using the blueberry purée followed by the raspberry purée. If using mixed frozen fruits, pop the purée bit by bit into the pancake mix until it’s the desired colour. 

Heat a non-stick frying pan over a low to medium heat (see recipe notes).

Add a knob of butter to the frying pan and when it's melted drop two tablespoons of pancake mixture into the pan.

Shape the pancake by running the back of the spoon over the mixture in a circle.

When the pancake starts to bubble on the top (20-30 seconds) flip it over and cook on the other side (20-30 seconds). The pancake will rise to around 1 cm thick.

Set aside and repeat until all the batter is used up.

To serve, stack the pancakes in colour order darkest to lightest to achieve the rainbow effect.

Top with Greek yoghurt, fresh berries, and leftover purée. 

Recipe Notes

*If you don’t have a blender, make up the pancake batter and then pop the berries on top! You can also purée by hand using a masher or a fork for a less smooth consistency. 

The trick to getting rainbow pancakes right is to cook them on a lower heat than you would usually cook pancakes. If the heat is too high you risk scorching the pancakes and losing the colour. 

Uneaten pancakes can be wrapped and refrigerated for two days. 

Cooked pancakes can also be frozen for one month.

Ingredients

Prep time: 15

Cook time: 5

Serves: 4

  • 135g plain flour

  • 1tsp baking powder

  • Pinch salt

  • 2tbsp caster sugar

  • 130ml milk

  • 1 large egg beaten

  • 2tbsp butter for cooking

  • ½ punnet blackberries

  • ½ punnet blueberries

  • ½ punnet raspberries

  • OR frozen berries (forest fruits, or your preference)

  • Dollop Greek yoghurt (to serve)

  • Fresh berries (to serve)

  • Leftover berry purée (to serve)