Fluffy Fruity Pancakes

Soft fluffy pancakes topped with vanilla cream and fresh fruit. They are, dare I say it, better than the Breakfast Club ones and they’re super easy to make.

If you follow me on Instagram you’ll know that I am a big fan of the Breakfast Club and in particular their pancakes. What I’m not quite so fond of is the exceptionally long queue at the weekends, especially when it’s so easy to make pancakes at home and with Valentine’s Day approaching, we all know nothing says I love you quite like food.

If you’re short for time you can make the batter the night before, cover the bowl with cling film and leave in the fridge overnight. You can also prepare the fruit the night before and keep in the fridge, the berries will take on a real sweetness from the icing sugar if you decide to do this.

Makes: 12 medium sized thick pancakes
Prep time: 15 minutes
Cooking time: 2/3 minutes per pancake

Ingredients – for the pancakes
200g plain flour
1 tbsp granulated sugar
1 tsp salt
3 tsp baking powder
1 large egg
3 tbsp melted butter
275ml milk
Dash of vanilla essence/vanilla bean paste
Fry light spray

Ingredients – for the vanilla cream
250ml double cream
1 tbsp vanilla bean paste
2 tbsp icing sugar

Method


1. Start by preparing the fruit. Roughly chop strawberries and raspberries and throw in whole blueberries, add in a tablespoon of icing sugar, mix well and cover with cling film before placing in the fridge until you’re ready to use. For a super special occasion you could add 2 tablespoons of prosecco or champagne at this point.

2. In a small bowl whisk together your double cream, vanilla bean paste and icing sugar until a thick whipped cream forms. Cover with cling film and place in the fridge until you’re ready to use.

3. Sift your flour, sugar, salt and baking powder together into a large bowl. Melt your butter in the microwave in short 10 second bursts, leave to cool for a minute.

4. Measure out three tablespoons of melted butter and add to the dry ingredients with the milk, egg and vanilla. Use a hand mixer to whisk together until a frothy batter forms. Leave the batter to stand for a few minutes.

5. Spray a medium sized frying pan with fry light spray and heat over a medium-high heat. Measure out approximately a 1/4 cup of batter (approximately 60ml) and add to the hot pan. The trick is to keep the pancakes small and thick. If they’re a bit wobbly at the edges use a metal spatula to smooth the edges into a circle.

6. Once your pancakes have started to ‘draw back’ around the sides and bubble on the top use an egg/frying slice to gently turn the pancake over. Do not toss the pan! When you turn the pancake it should sizzle and the sides should rise. Leave to cook for approximately 2 minutes until the bottom is browned and the sides are lightly golden.

7. Once you’ve made all of your pancakes top with lashings of vanilla cream and piles of fresh fruit. Tuck in and enjoy.

I love topping my pancakes with fresh berries but the possibilities are endless: banana and chocolate, honey and butter, caramel and everything – let your imagination run wild.

I like to add icing sugar to draw out the sweetness in the berries, especially the strawberries which can be a little sharp when they’re not naturally in season.

For me, the vanilla cream is what takes the pancakes to the next level and is shamelessly stolen from the Breakfast Club. I’m not sure what their secret ingredient is but vanilla and icing sugar are close enough for me; I could quite happily eat this on its own!

This is the perfect amount of mixture for fluffy pancakes. You don’t want them to be too big because they’ll be too thin and that defeats the object of these pancakes.

You can see here what I mean by the edges of the pancakes ‘drawing back’ from the pan. They should start to lift slightly. This is also the point where you can round off any funny sides but you don’t have to, the rustic look is good.

Once you turn the pancakes you should see the pancake lift away from the pan and grow in height, this is exactly what you want to see.

You should be left with gorgeous golden pancakes that are slightly lighter on the edges.

Time for toppings. The fruit should have absorbed the icing sugar and be beautifully plump. Use any residual juices to pour over the pancakes at the end.

Is there a more satisfying feeling than stacking pancakes? Top tip: hide the slightly burnt bits at the bottom or with icing sugar.

Pancakes for two – ideal for breakfast in bed or a lazy weekend brunch.

I love piles and piles of fruit on my pancakes as it tricks me into thinking I’m being somewhat virtuous…

They also make an instagram worthy picture. What more could you want?

Victoria

 

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