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Mixed fruit pancakes

Mixed fruit pancakes

Pancakes are a great way to turn leftovers into an exciting meal. These are loved by children, or ideal as a q....

Serves 3-4 (makes 8-12 pancakes)
Prep time 2 mins
Cooking time 10 mins

Ingredients

    • 1 egg, beaten 
    • 150ml (5floz) milk 
    • 100g (3oz) flour (plain, wholemeal or gluten-free)
    • 50g (2oz) dried mixed fruit 
    • 100g (3oz) finely chopped fruit (e.g. apple or pears)
    • Dash oil
    • 1 teaspoon sugar 
    • 1 teaspoon mixed spice or cinnamon
  • Method

    1. Beat the egg into the milk, then put the flour in a bowl and gradually stir in the milk mixture until smooth, then mix in the dried and fresh fruit (pears can be used instead of apples - about 100g).
    2. Heat a nonstick pan and add the oil, then add a tablespoonful of the mixture.
    3. Cook for 2 minutes then flip over with a spatula and cook for another minute or two on the other side. The pancakes should be about 8 cm (3in) in diameter and only 3-4 mm (1/8in) thick. You should be able to cook 2 or 3 in a large pan at the same time.
    4. Mix the sugar and spice together and sprinkle over the hot pancakes before serving.

     

    Chef’s tip from Lyndon
    The fruit will sink to the bottom of the mixture, so try to spoon from the bottom of the bowl each time so every pancake has fruit in it.

    Use up
    Fruit that is very ripe such as pears or berries. Odds and ends of nuts, seeds or dried fruit.

    Variations
    Use fresh fruit instead of dried, including: pears, blackberries, raspberries, apricots, peaches, damsons, plums, cherries or tropical fruit.  You can also add chopped nuts or seeds. Try also making savoury pancakes by replacing the fruit with vegetables and omitting the sugar topping.

    Extra flavour
    Add grated lemon or orange zest, mixed spice, ground ginger, nutmeg or cinnamon.

    Freezer advice
    For best results, cool down quickly (ideally within an hour), place in an airtight container, label and then pop in the freezer. Store with greaseproof paper between each pancake, you can then take out as many as you need at a time. Defrost in the fridge, ideally overnight, and use within 24 hours after defrosting. Reheat in microwave or covered in foil in the oven, heating thoroughly until piping hot.

    Vegetarian and vegan options
    Suitable for vegetarians. A vegan version can be made with egg substitute and soy, rice or almond milk available from health food shops.

    Allergy advice
    Can be made using gluten-free flour, soya milk and lactose-free egg substitutes.

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