Flavour of the moment: The sweetness of baked fruit. I decided to make these because I feel too naughty having fruit crumble for breakfast. This is a feeling my sister doesn’t share as she tucked into apple pie and ice cream for breakfast the other morning; she’s even more of a role model to me now.
Exciting new cook book: ‘Joy the Baker Cookbook – Joy Wilson’. I wanted this book for a while and finally caved the other week, if you haven’t checked out Joy’s blog you then you most definitely should. She is a goddess.
Speaking of said blog, I stumbled across this the other day and decided I loved the idea of the berries but would prefer them baked and using that recipe as a base I began adapting, just a little.
Ingredients: Makes one large or two medium pancakes, to serve 2. If you want the Dutch pancake effect of a ‘bowl’ of pancake then make one.
- 1/3 of a cup of coconut palm sugar, or sugar of your choice
- 1 tsp of cinnamon
- Combine in a bowl for sprinkling to serve.
- 3 large eggs, at room temperature
- 2/3 of a cup of whole milk (I used buttermilk as I had some that needed using up but don’t buy any especially, milk is fine)
- 2/3 of a cup of plain flour
- 1/4 of a tsp of cinnamon
- 1/8 of a tsp of salt
- 4 tbsp of unsalted butter
- 200g of strawberries, chopped
- 200g of frozen raspberries (or a similar quantity of any berries you like, fresh or frozen)
- Preheat the oven to 220°C or 200°C fan.
- Place a 10 inch skillet (or two, or any round oven dish you have available) in the oven with the butter in (or split between the two) before it gets too hot, just to melt the butter.
- In a large bowl, beat the eggs until light a fluffy. This will take around 3-5 mins.
- Add the milk, flour, cinnamon and salt, beat well to combine.
- Place the batter in the skillet(s) and add the berries to the centre of the pancake.
- Bake for approximately 20 minutes, depending on your oven they may take a little less or more time.
- Due to the fruit these pancakes aren’t the easiest to evict from your pan, I used the plate on top and tip upside down trick (after going around the edges of the pancake with a spatula).
- Sprinkle with copious amounts of cinnamon sugar and serve. Warm your plates if you don’t want them to cool down too quickly!