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Gooseberry and Blackcurrant Pancakes
Gooseberry and Blackcurrant Pancakes

Gooseberry and Blackcurrant Pancakes
Fluffy pancakes infused with seasonal gooseberries and blackcurrants, perfect for a quick and nutritious breakfast.
Gooseberry and Blackcurrant Pancakes
Ingredients:
1
Servings
  • 100
    g
     flour
  • 1
    item
     egg
  • 150
    ml
     milk
  • 100
    g
     gooseberries
  • 50
    g
     blackcurrants
  • 1
    tsp
     baking powder
  • 10
    g
     sugar
  • 10
    g
     butter
Preparation Time: 15 minutes
Gooseberry and Blackcurrant Pancakes
Instructions:
  1. In a bowl, mix flour, baking powder, and sugar.
  2. In another bowl, whisk egg and milk together.
  3. Combine wet and dry ingredients until smooth.
  4. Fold in gooseberries and blackcurrants.
  5. Heat butter in a pan over medium heat.
  6. Pour batter into the pan to form pancakes.
  7. Cook until bubbles form on the surface, then flip and cook until golden brown.
  8. Serve warm.
Nutrition Per Serving 472 g Per 100g
Energy 681 kcal 144 kcal
Protein 16 g 3.4 g
Fibre 5 g 1.1 g
Salt 0.5 g 0.1 g
Sugar 20 g 4.2 g
Carbohydrates 104 g 22.0 g
Fat 22 g 4.7 g
  • 100
    g
     flour
  • 1
    item
     egg
  • 150
    ml
     milk
  • 100
    g
     gooseberries
  • 50
    g
     blackcurrants
  • 1
    tsp
     baking powder
  • 10
    g
     sugar
  • 10
    g
     butter
1
Servings
0

In a bowl, mix flour, baking powder, and sugar.

In another bowl, whisk egg and milk together.

Combine wet and dry ingredients until smooth.

Fold in gooseberries and blackcurrants.

Heat butter in a pan over medium heat.

Pour batter into the pan to form pancakes.

Cook until bubbles form on the surface, then flip and cook until golden brown.

Serve warm.

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