Bread and Better

Bread and Better

Thursday, 30 July 2015

Fruity Pancakes

A great way to incorporate fruit into your breakfast. I've used American cup measurements to make mine, but you could just use a regular builders mug (the important thing is that the flour and milk are the same amount). I served these with golden syrup, as the blackcurrants I used were quite tart, but yogurt and honey would be tasty too.

Fruity Pancakes



For the pancakes:

1 cup of self raising flour (makes the pancakes fluffy)
1 cup of milk
1 egg
pinch of salt 
2 handfuls of any soft fruit (I used strawberries and blackcurrants)


Whisk together the flour, egg, salt and milk until smooth and gloopy.
Chop the fruit into small pieces and stir into the batter.
Melt some butter in a frying pan on a medium- low heat.
Add the batter (I made my pancakes quite large so just did one at a time) and fry the pancake for 2 minutes on each side.
Repeat until you have used all of your mixture.
Serve warm. 

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