Berry Pancakes

Yes, yes, yes – Pancakes again. I put myself in for a challenge: find the best pancakes in the world. You can imagine how much Stefan loves me for that.

So I try as many recipes as possible and I will share all the good ones with you. So be prepared…

I like this one a lot, because it uses frozen berries. I love all kind of berries and have suffered a lot lately with being stucked in a cold and berry-less winter. So using frozen ones is a nice way of answering my craving for blueberries and more.

Berry Pancakes.

Serves: 6 x 10 cm pancakes
Source: ‘Every Day’ by Bill Granger


90 g mixed berries, frozen
2 tbsp caster sugar
45 g standard flour
45 g wholemeal flour
1 tsp baking powder
1 pinch of salt
2 eggs
125 ml milk
60 g ricotta


    1. Defrost and lightly mash berries, mix with 1 tablespoon sugar and set aside.
    2. Sift flours, baking powder, salt and remaining sugar in a large bowl.
    3. In a small bowl whisk egg yolks and milk together and add to dry ingredients. Stir until just combined and gently stir in ricotta.
    4. Whisk egg whites until stiff and carefully fold into batter.
    5. Fold in berries in a few strokes.
  • Preheat pan to medium heat. Using a pastry brush, brush some butter into pan. Wipe off excess with a folded paper towel.
  • Using a tablespoon pour batter in pan. When pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
  • Repeat with remaining batter. You can keep finished pancakes on a heat-proof plate in the oven at 80°C.

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