Blackcurrant pancakes
Blackcurrant pancakes recipe by Lakeland
Nothing could be easier and more delicious for Pancake Day than flipping up a stack of these sweet blackcurrant pancakes…
Blackcurrant pancakes
Servings 14
Ingredients
- 1 free-range egg
- 150 g self-raising flour
- 1/2 tsp baking powder
- 50 g caster sugar
- 150 ml milk
- 100 g blackcurrants (fresh or frozen)
- vegetable oil, for frying
- icing sugar
- yoghurt or honey, to decorate (optional)
Instructions
-
Put the flour, baking powder, sugar, egg and milk into a jug and mix together.
-
Heat 2 tsp oil in a frying pan over a medium-high heat. Place tablespoons of the batter evenly in the pan – you’re aiming for pancakes about 7cm (2in) in diameter. Don’t let the heat get too high. Once bubbles appear on the surface of the pancakes, flip them over to cook the other side.
-
Stack the cooked pancakes and garnish with blackcurrants and berries of your choice. Finish with your choice of toppings.
As featured in February 2020 issue of Baking Heaven Magazine
