Easy Raspberry Pancakes

    20 minutes

    These are a tasty breakfast that use fresh raspberries in and on the pancake. Rather than cream we use yoghurt.


    Northern Territory, Australia
    1 person made this

    Serves: 2 

    • 125g flour
    • salt, to taste
    • sugar, to taste
    • 2 eggs
    • 180ml milk
    • 60ml soda water
    • 1 cup raspberries
    • butter, for the pan
    • 1 cup yoghurt
    • 1/2 cup raspberries, to serve

    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Mix the flour with the salt and sugar. Whisk the eggs with milk and soda water. Combine the wet and dry ingredients then whisk mix well.
    2. Add the butter to a non-stick frying pan on a moderate heat. Pour in half of the batter then sprinkle in the raspberries. Cook for about 3 minutes, until it is starting to firm, flip and cook for an additional 2 minutes or until brown. Gently with a spatula loosen the edges and slide onto a plate. Repeat for the second pancake
    3. Serve with a large dollop of yoghurt and additional raspberries.

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