Hello! Today, I'm here with my favourite recipe for super easy pancakes with fruit. It works every time!
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Why do you need to try this easy pancakes with fruit recipe?
Pancakes are actually very popular in the Czech Republic. You will find them in many cafes and restaurants!
My mum often cooks them on Fridays or Saturdays for lunch. Yes, a sweet lunch is a thing in my home country!
These super easy pancakes are soft and relatively fluffy. They are not as thin as crepes, but not as thick as American pancakes.
I really like them because you can easily fold or wrap them, and they will keep their shape.
Yet, if you fancy stacking them on top of each other, go for it! They will make a great pancake stack cake too!
What are the key ingredients to make these pancakes?
The batter to make these pancakes is very simple and contains typical pantry ingredients, such as plain (all-purpose) flour, salt, eggs, milk, and oil for frying them.
At first, you'll need to mix together the dry ingredients (flour and salt), add eggs to it and then gradually add the milk.
Spend a few minutes whisking the batter to make sure it's smooth and thick enough. Its consistency should remind you of double cream.
If it's not the case and the batter is too thick (some flour types may be different), add a little bit more milk, or add more flour if the batter is too thin.
What fillings and toppings can you add?
There is no sugar in this pancake batter recipe, but there are many options for sugary & sweet toppings.
These super easy pancakes are filled with jam and topped with low-fat yoghurt, hot fruit and maple syrup.
However, this is a space where you can get creative!
As a filling, I used blackcurrant conserve. Feel free to fill these soft pancakes with any fruit jam, hazelnut, or chocolate spread.
To top them up, prepare an easy hot fruit mix (described in the recipe below). I used frozen blueberries and raspberries. Fresh fruit will work here too!
The hot fruit mix looks great on top of a scoop of plain yoghurt or ice cream.
Finish decorating them with maple syrup, honey or chocolate sauce and enjoy!
Alternatively, these pancakes can be served with savoury fillings too - scrambled eggs, ham, cheese, spinach or mushrooms are only a few of the countless options!
How do you store them?
You can prepare the batter in advance and only cook the amount of pancakes that you need.
The batter will stay fresh in an airtight container in the fridge for up to 48 hours.
These super easy pancakes (cooked, without jam and sauces) will keep in the fridge in an airtight container for up to two days.
You can also freeze them. Separate each of them with a sheet of baking paper. Place in an airtight container and store in the freezer for up to 3 months.
Defrost fully before serving. Reheat on a hot frying pan for a minute from each side. Decorate with jam, fruit, and sauces and serve.
Looking for more baking inspiration? Try also my easy oat muffins with fruit, triple chocolate crepes, festive walnut cake, cherry and almond Madeira cake.
Made this recipe? Share your picture on Instagram and tag @markieskitchencom & use the hashtag #markieskitchencom so I can see it!
📖 The Recipe
Super easy pancakes with fruit recipe
Ingredients
For the batter
- 200 g plain flour
- 1 pinch salt
- 2 free-range eggs
- 450 ml semi-skimmed milk
- 3 tablespoon sunflower or vegetable oil for frying
Hot fruit mix
- 200 g forest fruit fresh or frozen
- 4 tablespoon brown sugar
For serving
- 150 g fruit jam
- 8 tablespoon low-fat plain yoghurt
- maple syrup, honey, or chocolate sauce
Instructions
- In a large mixing bowl, mix together plain flour, salt and eggs.
- Keep stirring and gradually start adding milk.
- Using a whisk, whisk the batter until you get a smooth and relatively thick texture (it should be as thick as double cream).
- Add about 1 teaspoon of oil (or less) into a non-stick frying pan and set on medium-high heat.
- When the pan is piping hot, scoop some of the batter and pour it over into the hot frying pan. It will spread out in the pan, add some more batter to cover the whole bottom of the pan if needed.
- Fry for about 2-3minutes or until the pancake is beautifully golden from the bottom. Check this only once you can see it's alredy cooked through the bottom - the edges and the center will start to look hard.
- Flip over with and fry for another 2 minutes from the other side.
- Once the pancake is golden/slightly browned from both sides, set it aside on a plate with a kitchen towel (so that it soaks up the oil).
- Make the rest of the pancakes from the batter. This recipe makes about 8 pancakes (2-3mm thick).
Hot fruit mix
- Heat up a large frying pan on a medium-high heat.
- Once hot, add the fruit or your choice. Cook it in the pan. The fruit will start to break up.
- Add the sugar and stir slightly. Taste and add more sugar if needed. Leave to simmer for 2 more minutes. Keep warm on low heat in the pan until serving.
Decorating your pancakes
- Spread a thin layer of jam on one side of the pancakes. Wrap, fold, roll or stack them.
- Add yoghurt, pour over the hot fruit mix and drizzle with maple syrup, honey or chocolate sauce. Serve immediately.
momsjourney
This one is awesome!
Markie
Thanks so much! My go-to when I am craving something sweet but don't want to bake! 😊
Gail’s Snapshotsincursive
Ooh, extra fruit for mine! 🍃🍓🥞
Markie
Sure!😀👍
Ruelha
this looks delicious
Markie
Thank you! 🙂