Home > Resources > breakfast, flour & pre-mixes, how-to, recipe > Summer Berry Pancakes

Makes 25, scale as needed.

Ingredients

Amount	Measure	Name
1	kg	White Wings Pancake Mix
1.5	L	Milk
1	each	Strawberries (Packet)
1	each	Raspberries (Packet)
2	each	Bananas
1	each	Blue Berries (Packet)
30	mL	Maple Syrup

Method

Step 1:

Place the White Wings Pancake Mix in a bowl and slowly pour in the milk. Whisk until all ingredients have combined. It is important you don’t mix too much because the more you mix, the less fluffier the pancakes will become. You are also looking for a thick consistency so that the mix holds shape in the pan. So, just continue the motion until all lumps have dissolved.

Mixing of the White Wings Pancake Mix and wet ingredients

Step 2:

Heat the pan to a low temperature and melt a teaspoon of butter. Having the pan on a low heat is important because the hotter the pan, the chances of you burning the outside of the pancakes and having a raw centre are high.

Image shows butter being melted in a pan

Step 3:

Once the butter has melted, pour a ladle of mixture into the pan and cook until bubbles appear and burst. Then, flip the pancake and cook for a further one minute.

Image of the pancakes frying until they are golden

Step 4:

Slice the strawberries in half and banana into one centimetre pieces. Then, use the fresh fruit to top the pancakes and finish it off with a grizzle of maple syrup.

Image shows the final pancake product

Message from chef Karyn Gilfillan

I really enjoy making these berry pancakes because they are quick and easy, customers love them and you can make them all year round. Better yet – you have so much flexibility with that toppings you use, which is awesome!

See more ideas from Karyn Gilfillan