Raspberry Pancakes
December 28, 2012
Raspberry Pancakes
I adore berry season. They are packed full of wonderful nutrients and antioxidants. I am especially excited about berries this year as I have discovered a local berry farm that grows organically and allows you to go and pick your own. You can read about our strawberry picking adventures here.
These pancakes are always a winner at our place, they are simple, fresh and tasty. A lovely breakfast or lunch treat to serve up to your Christmas visitors (if you need an excuse!) The flavour variations are endless, just replace the berries with your choice of fruit. Bananas, apricots, peaches and
Ingredients:
- 1 and 1/4 cups of plain flour
- 1 and 1/4 cups of milk (or soy milk)
- 1/3 cup of raspberries – fresh, if available, and mashed or pureed in a blender
- 2 tablespoons castor sugar (optional, not required)
- 1 egg -whisked
- 1 teaspoon vanilla extract
- Maple Syrup to serve
Steps:
- Mix all ingredients with a whisk and set aside in the fridge for 30 minutes
- Heat a pan to medium heat and add a drizzle of oil into the base of the pan
- Ladle the mixture into the pan to form the desired size, tip the pan to distribute evenly
- Cook until the top starts to set and then flip to cook the other side
- Serve with additional berries and maple syrup if desired
Recipe Variation:
A few months ago I attended a promotional event that featured a cook off, Masterchef style, and I made a version of my usual pancakes, adding strawberries, a crushed Weetbix and some fresh basil leaves instead of the raspberries. They are probably more of an adult flavour, but they a worth a try. The freshness of the basil with the sweet strawberries worked a treat.
What is your favourite breakfast treat?
Inspiring families to grow at least one fresh food item at home to experience the benefits of fresh food.
Love the sound of the ‘adult’ pancakes with basil and strawberry! How did you fare in the cook off?
Also, do you know if using frozen berries is an ok alternative? Not specifically for this recipe, but in general. Naturally fresh will always be better but do you know if using frozen berries diminishes the nutrients and overall benefit derived from our little summer time friends?
Hi Tim,
frozen berries would work fine. I choose to buy them fresh and locally grown if I can. I often buy in bulk from a farm and freeze for baking across the year. Frozen berries from the supermarket are not always Australian grown so I tend to avoid them. I am not sure about the nutrient content I apologise.
The cook off was a great experience, my pancakes did not win on the day but they do win here 😉