Fruit and Nut Pancakes

Whether you’re celebrating Pancake Day, or simply looking for a new breakfast or afternoon snack idea, this delicious fruit and nut pancake recipe is just the ticket. Created in collaboration with Denby, this sweet stack is topped with fresh berries and a drizzle of maple syrup, and is perfect for enjoying at any time of the year.

Ingredients:

Makes five fluffy pancakes

1 egg
1 mug of self-raising flour
1 mug of almond milk or other milk as preferred
1 tbsp melted butter
1 tsp cinnamon
3 large chopped strawberries
A handful of blueberries
Chopped nuts
A drizzle of maple syrup

Denby Monsoon Lucille Gold China

Instructions:

1. In a mixing bowl, whisk together the egg, self-raising flour, milk, melted butter and cinnamon until the mixture is smooth and lump-free.

2. Place the pancake batter into the fridge to rest for 30 minutes before cooking.

3. Add a knob of butter to the frying pan and pour in small ladles of the pancake mix.

4. On a medium heat, fry each pancake on both sides until golden brown and well risen.

5. Remove the pancakes from the pan and allow them to cool.

6. For serving, stack the pancakes onto a plate and top with the strawberries, blueberries and chopped nuts.

7. Finish with a generous drizzle of maple syrup

Denby Monsoon Lucille Gold China

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