Who doesn’t love to wake up smelling fresh berries and pancakes batter?
Few things make me forget my usual morning grumpiness — my dear black coffee, you are one of those reasons.
These mixed berries pancakes are a winner recipe for the Sunday brunches with your family.
The pancakes are sweet and fluffy. The pieces of berry boobytrapped inside makes a splash of acidity in your mouth.
On the other hand, I know that many of us are not in the mood of making a big bowl of pancake batter when we are just awake. You can make the batter the day before and cover it in foil. It will hold pretty well a night in the fridge.
I apply that little trick a lot to have pancake batter ready for the morning. Especially because I have some kind of curse with the cakes/cupcake/pancake batter. I always — I mean ALWAYS— end up covered in batter. My shirt, my apron, my feets and yes, my hair (sometimes even my cat). And I don’t have the mood to make my breakfast/brunch and then have to make laundry to clean my batter-splashed clothes.
With the batter made ahead, you just need some frozen mixed berries. To assemble these pancakes is really easy. You pour ¼ cup of batter in a nonstick pan — use your best nonstick pan or a well-seasoned cast iron pan— and then add a few berries without exaggerating (3-4 berries) and finally cover with a tablespoon of pancake batter. Wait a couple minutes and then flip. The key is to wait until the pan releases the pancake smoothly. Don’t rush it.
For me, patience is the key for the perfect pancakes. I could make a petit gateau perfectly on the first shot but my pancakes were my Achilles’ heel. I always ended up with a tower of broken, deformed pancakes. This happened until I took control of my anxiety and I just let the pan do the job. The pancakes should be flipped two times and no more. Before, I would flip constantly the pancake and this increased my chances of ruining the shape.
In resume: Patience!
Also, you can only make blueberry or strawberry pancakes with this batter. The batter has a touch of lime that will match beautifully with any type of berry. I highly recommend using frozen berries on the inside because this helps to maintain the integrity of the fruit when cooked inside the pancake. You can use your fresh berries for the top.
Finally, if you want a healthier option — to avoid using your cheat day pass for pancakes—, you can check these banana and oat pancakes.
- 1 cup frozen mixed-berries
- 1/4 cup granulated sugar
- 1 1/2 cup self-raising flour
- ½ cup milk
- 1 egg
- 1 tbsp melted butter
- ½ tsp baking soda
- 1 tbsp vanilla extract
- 1 tsp lemon juice
- ½ tsp salt
- lemon zest
In a bowl, mix the flour, the baking soda, the salt and the sugar.
In another bowl mix the eggs, the melted butter, the milk, the vanilla, the lemon juice and zest.
Incorporate slowly the dry ingredients to the liquid ingredients bowl.
Heat a nonstick pan and pour ¼ cup of batter.
Add around 2-4 berries and cover with a tablespoon of pancake batter.
Let it cook for a couple minutes until the pan releases the pancake. Flip and cook for a couple minutes.
Serve and garnish with some berries. You can use berries jam or powdered sugar.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.