Pancake Day!

Pancake Day…

In our opinion, it's one of the best days of the month!

Here at Berries Unlocked, we have the perfect selection of toppings for the perfect pancake day.

If you are trying to be healthier or just love a sweet topping on your pancakes, why not choose the freshest fruit? In our machines, we currently have raspberries and blackberries, as well as locally produced honey and cordial, which are great additions to your pancake day spread!

Below are two recipes for pancakes that have a raspberry and blackberry twist, both fruits available at all three of our machines.

Raspberry Ripple Pancakes

Ingredients

• 150g plain flour
• 1 tsp baking powder
• 1 large egg, beaten
• 100ml semi-skimmed milk
• 2 tsp caster sugar
• 250g raspberries - the perfect serving available in the machines
• 80g porridge oats
• 2 tbsp clear honey
• 1 tbsp olive oil, for frying
• 4 tbsp half-fat crème fraîche

Method

Step 1

Preheat the oven to 180ºC/gas mark 4. Sift the flour and baking powder into a large bowl. Make a well in the centre, add the beaten egg and milk, and mix well. Chill in the fridge.

Step 2

Put the sugar and half the raspberries in a pan. Cook over a low heat for 10 minutes, stirring, until the berries have broken down. Cool slightly, then push through a fine sieve to remove the seeds. Chill in the fridge for 5 minutes.

Step 3

Mix the oats with 1 tbsp of honey. Line a baking tray with baking parchment, scatter over the oats, and bake for 5 minutes, until golden. Set aside.

Step 4

Swirl half the chilled raspberry coulis through the chilled pancake batter. Brush a little of the olive oil in a frying pan, then add large spoonfuls of batter. Fry for 1-2 minutes until lightly browned and bubbles appear on the top, then flip over and cook for a further 1 minute on the other side. Remove, and keep warm. Repeat to make 8 pancakes.

Step 5

To serve, drizzle the warm pancakes with the remaining raspberry coulis, then top with the fresh raspberries, a drizzle of honey, and a dollop of crème fraîche. Scatter over the crunchy honey oats and serve immediately.

Blackberry and Peanut Butter Pancakes

Ingredients

• 200g self-raising flour
• 5 tbsp caster sugar
• 200ml whole milk
• 2 eggs
• 3½ tbsp smooth peanut butter
• 150g pack blackberries, quartered, plus extra to serve (optional)
• 20-30g unsalted butter
• 80g natural yogurt

Method

Step 1

In a large bowl, combine the flour, sugar and a pinch of salt. In a small bowl, whisk together the milk, eggs and 2 tbsp peanut butter. Add this to the flour and whisk until smooth. Stir 100g quartered blackberries into the batter.

Step 2

Melt 15g butter in a large, non-stick frying pan. Add 3 scoops of the pancake mixture (2-3 tbsp each) to make 3 pancakes about 8cm in diameter. Cook over a medium-high heat for 1 minute, then flip and cook for a further 30 seconds. Repeat with the rest of the batter, using more butter when needed, and keep warm.

Step 3

In a small bowl, stir together the remaining 1½ tbsp peanut butter with 2-3 tbsp water until smooth. Divide the pancakes between plates, then top each with yogurt and the remaining blackberry quarters and drizzle with the peanut butter mixture. Serve with extra blackberries on the side, if liked.

If you get a chance to recreate these yummy pancakes, make sure you send us over your creations or tag us, @berriesunlocked! Enjoy!