We often freeze fresh berries when we have a few left over that would otherwise spoil. This is great way to use them up in a ‘store-cupboard’ pancake; a serious breakfast crowd-pleaser.
- 3 Eggs
- 250ml Milk
- 125g Self-raising flour
- 50g Caster sugar
- 1 tsp Vanilla extract
- 25g Butter
- 175g Blueberries (or other berries)
- 1 tbsp Maple syrup
- Icing sugar to dust
- Crème fraîche to serve
Pre-heat the oven to 220°C (200°C fan). In a small pan, slowly cook down 100g of berries with the maple syrup to make a sauce.
For the pancake, whisk the eggs, vanilla and milk together. Sift in the flour and add the sugar. Mix to make a batter.
Pop a 23cm cake tin or pan into the oven with the butter. Once the butter has melted, pour in the pancake mix and scatter over the remaining berries.
Bake for 15 minutes until beautifully golden,
Dust with icing sugar and serve, topped with the blueberry sauce and crème fraîche.
It can be a challenge to remove the baked pancake from the tin – I’ve found that a springform tin works well as long as you can get a good seal. Otherwise, you can always serve it straight from the tin.
You can make smaller individual ones too – just reduce the cooking time a little.
As always, recipes are merely guides – feel free to experiment, mix it up and swap out ingredients depending on what you have and how you’re feeling.