Driscoll's Fluffy pancakes with blackberry sauce

Fluffy pancakes with blackberry sauce

Perfectly whisked egg whites make these pancakes oh so de-light-fully fluffy. Once you’ve made your pancakes this way, you’ll never go back to the old way – add a scoop of ice cream and an amazing blackberry sauce, and your whole family will be sold.

  • Method

    1. Preparation

      Preheat the oven to 100 °C.

    2. Blackberry sauce

      Place the blackberries, sugar, water and vanilla in a small saucepan over low heat and bring to the simmer. Simmer for 5 minutes, or until sugar dissolves, berries soften and release their juice and liquid becomes syrupy. Strain through a fine mesh sieve, using the back of a spoon to press the pulp through. Discard the seeds. Sauce should be thick enough to coat the back of a spoon. If too thin, if too thin gently simmer to reduce slightly, if too thick, add a little water. Set aside to cool.

    3. Pancake mixture

      Combine the milk and lemon juice in a small bowl and set aside for 5 minutes. Place the flour, sugar and bicarb soda in a medium bowl and whisk to combine. Make a well in the centre, pour in the soured milk, egg yolks and melted butter. Stir until just combined, the mixture should still be a little lumpy. Do not overmix. In a separate bowl, using an electric mixer, whisk the egg whites until soft peaks form. Fold through the batter, to just combine.

    4. Cooking

      Preheat a large non-stick frying pan over low-medium heat. Wipe the pan with some paper towel dipped in butter, to lightly grease. Cook the pancakes in batches, dropping 1/3 cup (80 ml) of the batter at intervals over the pan, allowing enough space for the batter to spread. Cook for 2 minutes, or until bubbles appear and begin to pop on the surface and the edges start to cook and lose their sheen. Using a spatula, flip and cook for 30-60 seconds on the other side, until golden brown. Once cooked place pancakes on a baking tray in a single layer and keep warm in the oven, while you cook the remaining pancakes.

    5. Serving

      Serve pancakes topped with vanilla ice cream, blackberry sauce and pistachios.

  • Ingredients

    1½ cups (375 ml) milk
    2 tablespoons lemon juice
    2½ cups (375 g) self-raising flour
    2 tablespoons caster sugar
    ½ teaspoon bicarbonate of soda
    2 eggs, separated
    80 g unsalted butter, melted, plus extra for greasing
    vanilla ice cream, to serve
    1/3 cup (50 g) pistachios, coarsely chopped, to serve 

    Blackberry sauce
    2 x 125 g punnets Driscoll’s blackberries, plus extra to serve
    2 tablespoons caster sugar
    1 tablespoon water
    ½ teaspoon pure vanilla extract

    • Serves 12
    • Breakfast
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