Pancakes with Blackberry and Apple Sauce

Pancakes with Blackberry and Apple Sauce

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A delicious breakfast for Shrove Tuesday or a lazy morning. Serve with a splash of milk or a cup of coffee.
Servings: 12
Calories: 99


  • 2 oz plain wholemeal flour
  • 5/8 cup plain flour
  • 1 tbls buckwheat flour
  • 2 eggs size 3
  • 1/2 pint semi-skimmed milk
  • 1 tsp sunflower oil
  • corn oil for frying
  • vanilla ice cream to serve
  • blackberries and apple slices to decorate

for the fruit sauce

  • 2 eating apples cored and diced
  • 8 oz blackberries thawed if frozen
  • 2 tbsp light muscovado sugar
  • 1/2 tsp ground cinnamon


  • To make the batter, put the flours in a blender or food processor. Add the eggs, milk and sunflower oil.
  • Blend until smooth. Pour into a bowl, cover and leave to rest for at least 30 minutes.
  • Meanwhile, combine the sauce ingredients in a small saucepan.
  • Add 75 ml (5 tbsp) of water and bring to the boil.
  • Stir and cook gently, covered for 5 minutes, until the fruit is soft.
  • Sieve the sauce into a bowl, then return to a clean saucepan and set aside while making the pancakes.
  • To cook the pancakes, lightly oil an 18 cm (7 inch) frying pan and heat.
  • Using a small ladle, pour enough batter into the pan until the base is just covered, tilting the pan to spread the batter evenly.
  • Cook each side over a high heat for about 1 minute.
  • Place on a plate lined with absorbent kitchen paper.
  • Continue making pancakes until all the batter is used.
  • Stack them on top of each other and keep warm in a low oven.
  • Reheat the sauce. Place a scoop of ice cream on one half of each pancake and fold over.
  • Pour about 15 ml (1 tbsp) sauce on each pancake and serve.
Calories: 99 kcal
Carbohydrates: 18 g
Protein: 3 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 29 mg
Sodium: 21 mg
Potassium: 135 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 117 IU
Vitamin C: 5 mg
Calcium: 41 mg
Iron: 1 mg
Dishes Desserts
Ingredients Egg
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