Whether you like berries or bananas with your pancakes; I’ve given you both options to choose from.


  • 6 large free-range eggs, separated
  • 260ml whole milk
  • 260g plain flour
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 2 tsp caster sugar
  • Oil for cooking
  • For the berry topping
  • 200g blackberries
  • 200g raspberries
  • 100g blueberries
  • 50ml clear honey
  • Greek-style natural yoghurt, to serve
  • For the banana topping
  • 2 bananas
  • 2 tbsp clear honey, plus extra to serve
  • 4 tbsp Greek-style natural yoghurt


To make the pancake batter, in a medium bowl, mix the egg yolks with the milk, then add the flour, baking powder and salt and mix until smooth.

In another bowl, whisk the egg whites with the sugar until white and fluffy, then fold into the batter and set aside while you make the fillings.

Put half of the berries into a bowl. Put the rest of the berries into a small saucepan with the honey and heat over a medium heat for 5 minutes. Let cool slightly, then tip into a small food processor and blend until smooth. Pour the purée over the remaining berries and stir to mix. Set aside. Clean the processor bowl.

Put one of the bananas into the processor with the honey and yoghurt and blend until smooth. Slice the other banana and set aside.

To cook the pancakes, I usually use a couple of frying pans, starting two pancakes in one pan then, while they are cooking, starting another two in the other pan. You’ll need a warmed plate too.

Heat up your frying pan(s) and oil lightly, using a wad of kitchen paper dipped in oil. Using a spoon or ladle, pour two rounds of batter into each pan and leave to settle. Cook for about 2 minutes then carefully flip the pancakes over and cook for another 2 minutes until golden on both sides. Stack the cooked pancakes on the warm plate and keep warm while you cook the rest of the batter.

Serve the pancakes as soon as they are all ready, with the berries and yoghurt or the puréed banana mixture and banana slices, drizzled with extra honey.

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