They’re not just for Pancake Day! Get the kids in the kitchen, as they’ll love helping you make these mini, fluffly pancakes. The sweet strawberries and tangy blueberries make this a Saturday morning must-make.



150g self-raising flour

½ tsp baking powder

2 tbsp icing sugar

½ tsp ground cinnamon

2 large eggs

100ml milk

50g strawberries, chopped

50g blueberries

20g butter

Sunflower oil

Maple syrup to serve


Serves: 12-14 pancakes

Prep time: 10 mins

Cooking time: 10 mins



1. In a bowl, mix the flour, baking powder, icing sugar and ground cinnamon. Crack the eggs into the flour and whist together until a smooth paste is formed. Gradually add the milk until you have a thick batter, add the strawberries and blueberries.

2. Heat a non-stick frying pan over a medium heat. Add 10g butter and a small splash of sunflower oil. Once sizzling, use a tablespoon to drop the batter into the pan, in one fluid motion. Wait 30 seconds, and then once small bubbles appear, flip the pancakes for a further 30 seconds. Remove from the pan and keep warm whilst cooking the rest. Half way through, add the remaining butter and more oil if necessary.

3. Pile onto a large plate, and drizzle with some maple syrup.