It is that time of year where I find myself dreaming of summer berries and fruit. And I thank my thoughtful self for the berries we picked and froze in the warmer months just for times like this.
In essence, freezing fresh produce is the simplest form of home preserving (if you have the freezer space that is). A selection of frozen berries at hand can bring a burst of flavour to mid-winter baking. Below I share something a little different for the breakfast table.
Mixed Berry Baked Pancake
- 3 eggs
- 2 tablespoons maple syrup or sugar
- 1 cup (150g) plain flour (can use gluten-free flour)
- 1 teaspoon baking powder
- 200 ml milk
- Pinch of salt
- 30 g butter
- 1 cup frozen blueberries and/or blackberries
- Preheat the oven to 200°C fan bake (220°C standard oven).
- Place a heavy-based frying pan (such as a cast-iron skillet) with a heat-proof handle into the oven to preheat.
- In a mixing bowl, whisk together the eggs and maple syrup. Sift over the flour, baking powder and salt and combine. Gradually add the milk until a thin batter is achieved. Don’t over mix. Rest the batter while the oven heats.
- Once the oven is hot, open the door and add the butter to the pan. Wait two minutes, then open the oven again and quickly pour the batter into the pan and scatter over the berries. Work quickly here, so the oven door isn’t open too long. Cook for 15 minutes, then check if the pancake is baked through, giving it another two to three minutes, if needed.
- Serve immediately, cut into wedges with maple syrup and yoghurt.