Mixed Berry Mini Pancakes

by Charlotte Jain (follow)
Easy (2874)      Healthy (1888)      Lunch (1798)      Dessert (1081)      Simple (966)      Snack (848)      Breakfast (581)      Treats (84)      Blueberries (58)      Berries (33)     
Mixed berry minis are a colourful snack full of berry flavour. Serve them warm straight out of the pan for lunch or breakfast, or you can serve them with a side of ice cream or cream for dessert. Alternataively, pop a few in a snap lock bag and carry them for a snack. When they're not eaten right away, pack them in an air tight container as they'll keep for a couple of days, and can be popped in the microwave for 10 seconds for a quick warm up.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes: 12 servings

1 1/2 cups self raising flour
2 tablespoons caster sugar
1 egg
300ml milk (full cream or reduced fat)
1 cup mixed berries


In a bowl, combine the self raising flour and caster sugar. Place a well in the centre ready to fill with the ingredients in the following steps.

In a separate bowl or jug, whisk the egg lightly, then whisk in the milk until well combined.

Pour the egg and milk mixture into the flour and sugar mixture, then whisk until smooth. If you have an extra few minutes, leave this mixture to stand for 5 to10 minutes before folding the berries through. Leaving them to stand is optional, the mixture is still ready to go as soon as the ingredients are combined, but giving the mix standing time helps it settle and soak through more thoroughly.

Fold through the mixed berries, raspberries and blueberries work well, but you can really use any berry of your choice.

Over a medium heat, heat a large frying pan. Brush the base with butter (you can also use margerine or olive oil here, depending on which is in the pantry).

Place 1-2 tablespoons of batter in the pan to form each individual pancake.
Cook in batches depending how many fit in the frying pan.

Cook for 2 to 3 minutes, or until small bubbles begin to form on each panckae surface. At this point, use a spatula to carefully turn each pancake over, then cook for a further 1 to 2 minutes until golden and cooked through.

Transfer the pancakes to a wire rack to cool, and store in an airtight container once cooled.

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