Ombré pancakes

Name: Ombré pancakes
Ingredients: 135 g plain flour; 1 tsp baking powder; pinch salt; 2 tbsp caster sugar; 130 ml milk; 1 large egg (beaten); 2 tbsp butter (for cooking); 1/2 punnet blackberries; 1/2 punnet blueberries; 1/2 punnet raspberries; OR frozen berries - ideal out of season; dollop Greek yoghurt; fresh berries; leftover berry purée

Pinterest and Instagram-lovers unite! This stack of pancakes is the stuff of internet dreams, and it couldn't be easier to recreate at home! Pair

Make a picture-perfect treat with this ombré pancake recipe!

Pinterest and Instagram-lovers unite! This stack of ombré pancakes is the stuff of internet dreams, and it couldn't be easier to recreate at home! Pair with strawberries, and maybe even a little Greek yoghurt, and you're in for a right treat!

Take a look at the recipe below, kindly shared by Belling and Henry, a business and charity collaboration that's created the 'Learn to Cook With Billy the Bear' cookbook - designed to encourage children to cook and understand healthy, nutritious foods that they can make themselves!

Recipe Notes

If you don’t have a blender, make up the pancake batter and then pop the berries on top! You can also purée by hand using a masher or a fork for a less smooth consistency.

The trick to getting rainbow pancakes right is to cook them on a lower heat than you would usually cook pancakes. If the heat is too high you risk scorching the pancakes and losing the colour.

Uneaten pancakes can be wrapped and refrigerated for two days.

Cooked pancakes can also be frozen for one month.

For more pancake recipes, take a look here!

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4 people

Servings

Ingredients

135 g plain flour
1 tsp baking powder
pinch salt
2 tbsp caster sugar
130 ml milk
1 large egg (beaten)
2 tbsp butter (for cooking)
1/2 punnet blackberries
1/2 punnet blueberries
1/2 punnet raspberries
OR frozen berries - ideal out of season

To serve:

dollop Greek yoghurt
fresh berries
leftover berry purée

Instructions

Begin by making the pancake batter. In a bowl sift together the flour, baking powder, salt and caster sugar. In a separate jug, lightly beat together the milk and egg.

Pour the milk mixture into the flour mixture and whisk to combine. Keep whisking until there are no lumps. It will feel and look a lot thicker than traditional pancake mix. Leave the batter to stand and thicken while you prepare the puréed fruit.

Blitz the fruits separately in a blender*. To create a rainbow effect with different berries, blitz them separately. First blackberries, then wash the blender and move onto the blueberries, and finally the raspberries. Put the puréed fruit into three bowls, or one large bowl if using mixed frozen berries.

Divide the pancake batter into four bowls. You will be keeping one bowl plain to add to the top of the stack. If using frozen fruits, you can just use one big bowl!

Add a tablespoon of the blackberry purée to the first bowl of plain batter and mix. You can add more until you are happy with the colour but don't add too much or the batter will become too wet. If it starts to look runny add half a tablespoon of flour to thicken it and remove any lumps using a fork.

Repeat the step above using the blueberry purée followed by the raspberry purée. If using mixed frozen fruits, pop the purée bit by bit into the pancake mix until it’s the desired colour.

Heat a non-stick frying pan over a low to medium heat (see recipe notes). Add a knob of butter to the frying pan and when it's melted drop two tablespoons of pancake mixture into the pan. Shape the pancake by running the back of the spoon over the mixture in a circle.

When the pancake starts to bubble on the top (20-30 seconds) flip it over and cook on the other side (20-30 seconds). The pancake will rise to around 1 cm thick. Set aside and repeat until all the batter is used up.

To serve, stack the pancakes in colour order darkest to lightest to achieve the rainbow effect. Top with Greek yoghurt, fresh berries, and leftover purée.