After an extra special breakfast? These moreish berry pancakes are the answer! They’re so quick to make and are a real weekend brekkie treat. Top with juicy berries for a real flavoursome start to the day.



For the berry sauce:

100g seasonal berries

100g caster sugar


For the pancakes:

2 happy eggs

2 dessert spoons plain flour

Pinch of salt

2 tsp caster sugar

300ml milk

100g seasonal berries


Serves: 4



1. Clean the berries and rinse in cold water.

2. To make the berries: place half of the berries and half of the caster sugar in a saucepan with 2 tbsp of water and gently heat until the berries have broken down and have become a wet pulp. Push the pulp and juice through a sieve to make a sauce, taste it to check its sweetness and add a little more sugar if required.

3. For the other half of the berries, put aside a few for decorating and then roughly chop the remainder (they’ll be going in the pancakes).

4. To make the pancakes: in a bowl, mix the happy eggs, flour, salt and 2 tsp caster sugar to form a paste. Slowly add the milk, mixing continuously, until it becomes the consistency of paint.

5. Pour into a hot, flat, buttered pan. Lift the pan, moving the mixture so that it evenly coats the base, forming a thin pancake. Drop some of the chopped berries onto the pancake before it cooks through. After approx two minutes, the pancake should be loose. Tease the edges away from the sides and then, with a rolling motion, toss the pancake and catch it again, cooking the other side for approx one minute.

6. Don’t worry if the first pancake doesn’t come out well, it’ll ‘season’ the pan and they are much easier from then on.


Recipe: Mat Follas



This tempting French toast recipe is another delicious way to kickstart your day.