Recipes
Bursting blueberry and strawberry pancake
Packed with sweet, juicy berries, this fluffy pancake is gorgeous served straight from the oven
Packed with sweet, juicy berries, this fluffy pancake is gorgeous served straight from the oven
(41 votes)
Cook: 35 Mins
Serves: 7
Price: 41p per serving
Nutritional Information
Each 78g serving contains
Energy
562kj
134kcal
562kj
134kcal
7%
Fat
3.2g
3.2g
Low
5%
5%
Saturates
1.6g
1.6g
Med
8%
8%
Sugars
7.8g
7.8g
Med
9%
9%
Salt
0.34g
0.34g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
720kj/172kcal
Typical energy values per 100g:
720kj/172kcal
Ingredients
125g self-raising flour
½tsp baking powder
½tsp ground cinnamon
2tbsp caster sugar
15g butter, melted and cooled, plus extra to grease
125ml semi-skimmed milk
1 egg, beaten
½tbsp vanilla bean paste
75g blueberries
100g strawberries, stems removed, halved
½tbsp icing sugar
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm ovenproof frying pan or 20cm x 30cm baking tray with butter.
2
Sift the flour, baking powder and cinnamon into a bowl and stir in the sugar. Whisk in the melted butter, milk, beaten egg and vanilla bean paste until smooth. Pour the batter into the pan or baking tray and smooth with the back of a spoon.
3
Sprinkle the blueberries and strawberries evenly over the batter. Bake on the middle shelf of the oven for 20-25 mins until golden, risen and a skewer comes out cleanly when inserted in the middle.
4
Leave to cool in the pan for 2 mins, then cut into 7 triangles and dust with the icing sugar before serving.