Who doesn’t love pancakes for breakfast? These Black Forest fruits pancakes are simple to make, delicious and wonderful for kids.
Using frozen Black Forest fruits – no defrosting time necessary – and with a batter that’s whipped up in two minutes flat, these make a quick but still special breakfast.
You can top with whatever you like. I like honey, because the pancakes themselves are unsweetened, but yoghurt, a handful of berries, even some ice cream work beautifully too.
Ingredients, Substitutions and Variations
- Eggs – use medium or large eggs.
- Plain flour – I use white plain flour, you could use whole meal or brown if you like.
- Milk – semi-skimmed or whole milk is best.
- Black Forest fruits – use frozen fruits. You’ll need to chop them up into little pieces to make the pancakes.
- Olive oil – you could also cook the pancakes in vegetable oil or butter.
Black Forest Fruit Pancakes Top Tips
- Get ahead
You can make the batter the night before and keep it in the fridge. Give it a quick whisk in the morning to loosen it back up.
- Chopping the fruit
I use a mezzaluna to easily chop the fruit, but a sharp knife will do the job just as well.
- Cooking the pancakes
You’ll want the heat to be a little lower than when you cook pancakes without fruit in them, to make sure that the pancakes cook all of the way through without burning.
Get the cook books:
Black Forest Fruits Pancakes
Save This RecipeIngredients
- 2 eggs
- 100 g plain flour
- 300 ml milk
- 60 g Frozen black forest fruits
- 2 tbsps olive oil
Instructions
- Crack the eggs into a bowl. Whisk in the flour. Pour in the milk and whisk until smooth.
- Chop the frozen fruits into small pieces and whisk into the mixture.
- Heat the oil in a frying pan and add half a ladleful of the mixture- this is one pancake. Add as many more pancakes will fit in the pan without touching (I got 3 in). Cook until golden brown underneath, then flip and cook until golden brown on the other side. Repeat with the rest of the mix.
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