Summer Fruit Pancakes
What are Sunday’s for if not for waking up to the sunshine streaming through your curtains, rolling out of bed and whipping up a big batch of pancakes before lazing on the sofa or out in the garden for the rest of the day.
Jon and I made these summer fruit pancakes last weekend when we finally found ourselves in our own flat for the whole weekend. We are often travelling here there and every where seeing friends and family so it was novel to be able to plod about the kitchen still in my pyjamas on a Sunday morning.
Besides from being incredibly tasty, sweet and scrumptious, the best thing about my recipe for Summer Fruit Pancakes is that because it involves not two, but THREE types of fruit you can pretend they are pretty virtuous.
You can also add blueberries to the batter if you want to up the fruit content, or why not use wholemeal self-raising flour rather than white to make the breakfast almost completely guilt free!
- 200g self raising flour
- 1 egg
- 300ml milk
- 1 knob of butter
- Oil to cook
- Handful of strawberries
- Passion fruit
- Natural yogurt
- Sift the flour into a bowl and create a well in the middle.
- Crack in the egg and whisk.
- To loosen slowly begin adding the milk and continue to whisk until smooth and airy.
- Finally, melt the butter and whisk into the batter.
- Heat a frying pan high and add a little oil.
- Once the pan is very hot, pour in a ladle (roughly an eighth) of batter into the pan.
- Cook the pancake for 2-3 minutes until bubbles begin to form through the mixture.
- Flip over and cook for a further 2 minutes.
- Serve with the fruit (sliced) and a big dollop of yogurt. Finish by drizzling over the passion fruit pips/juice.
I won’t lie to you though, you might want to avoid scoffing these summer fruit pancakes every day this summer season or you’ll have trouble squeezing into your bikini!
Alternatively, just do what I do and wear a pin-up inspired swimsuit instead while scoffing all the pancakes you can.
Being serious for a moment, I could list all the amazing properties of banana, strawberries and passion fruit but I’m sure you’re more interested in how long it takes to get these from the frying pan to the plate.
One of the things I love about thick, American style pancakes is that they cook quickly (a minute or two a side will do it) and it’s easy to tell when they are done meaning you get the perfect pancake every time.