These fluffy pancakes are perfect for a leisurely breakfast or tasty afternoon treat. The sweet strawberries and tangy blueberries mean the family will want these on more than just Pancake Day.
Prep time:10 minutes
Cook time:10 minutes
150g self-raising flour
½ tsp baking powder
2 tbsp icing sugar
½ tsp ground cinnamon
2 large eggs
50g Viva Strawberries, chopped
Maple syrup to serve
1. In a bowl mix the flour, baking powder, icing sugar and ground cinnamon. Crack the eggs into the flour and whist together until a smooth paste is formed.
2. Gradually add the milk until you have a thick batter, add the strawberries and blueberries. Heat a non-stick frying pan over a medium heat. Add 10g butter and a small splash of sunflower oil.
3. Once sizzling, use a tablespoon to drop the batter into the pan in one fluid motion. Wait 30 seconds, and then once small bubbles appear, flip the pancakes for a further 30 seconds.
4. Remove from the pan and keep warm whilst cooking the rest. Half way through, add the remaining butter and more oil if necessary. Pile onto a large plate, and drizzle with some maple syrup.
More pancake recipes on Parentdish:
How to make classic pancakes
American-style blueberry pancakes