Recipe: Blackberry Pancakes

My neighbours were slightly bemused, the other day, by the sight of the local nutter, in his dressing gown, picking blackberries at six in the morning.

Well, I couldn’t sleep.  I had been awake for an hour trying to think up a new recipe for blackberries.  Beyond the usual pies and crumbles, what do you use them for?

I decided on blackberry pancakes for breakfast, since the hot summer months had provided a bumper crop.  And not the thin, French kind, I opted for the proper, thick American kind.

Firstly you need two good handfuls of blackberries.  Rinse them well in a colander.

You also need:

  • 135 grams of plain white flour.
  • 1 teaspoon baking powder
  • Half a teaspoonful of salt
  • 2 tablespoons of caster sugar 
  • 135ml of milk
  • 1 large egg
  • 2 tablespoons of butter

Weigh out the flour and add the baking powder, sugar and salt to the weighing scale’s pan.  Take a mixing bowl and crack the egg into it.  Whisk it up well, and add the milk.  Whisk it up some more, and then slowly start adding the dry ingredients.  Whisk well as you do so until you have a nice smooth batter mixture.

Add the butter to a microwavable dish and heat for thirty seconds or until it has melted.  Add half to the batter mix and stir in.  Next take a thick based frying pan and place on a medium heat.  Leave it for a minute to heat up and add the other half of the butter.

Once the pan is hot and the molten butter is sizzling slightly, add a small amount of batter to the pan.  Enough to cover, say, a DVD.  Add the blackberries to the batter in the pan.

After about thirty seconds the edges of the pancake will raise.  Take a spatula and flip the pancake over before it burns.  Once it is brown on both sides, place it on a plate.  You should have enough batter for four pancakes.

I serve mine with a little icing sugar and some cold butter.

That’s it, practice makes perfect.

By chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here. Photos by Nick & Brum Faves



Pancakes: Easy Peasy, Lemon Squeazy

Our resident, chef Nick Gilmartin gives you a quick pancake recipe. You will need:

  • One very thick based frying pan (very important, that)
  • 130 grams of good quality plain flour
  • One teaspoon of Bicarbonate of Soda
  • Half a tablespoon of salt
  • Two tablespoons of caster sugar
  • 100 ml of whole milk (or slightly thinned single cream)
  • One tablespoon of natural yoghurt (I only use Total Greek Yoghurt)
  • One whole egg
  • A pinch of cinnamon
  • A pinch of ginger
  • A pinch of nutmeg
  • Raisins or blueberries and raspberries.
  • Lemon juice
  • Golden syrup

What we are making today is the American style pancakes, not the thin crispy versions from France. They are crepes, which are a different type of pancake, and not really my favourite.

We start by taking a pan and allowing it to heat slowly.  Remember, this will take a while as it has a thick base.

Take a mixing bowl, add the flour, sugar, bicarbonate of soda, salt and spices and mix together.  In a mixing jug, break and scramble the egg. Add the milk and yoghurt or cream, and whisk well. Add the mixed liquid to the powdered ingredients and whisk well.

Take one large knob of butter and add to the pan. Allow it to melt, but not burn. Add a small drizzle of butter to the mix, and stir in. Keep whisking until the mix is nice and smooth.

Pour in a saucer sized drop of mix to the pan and allow it to sizzle away. Add a handful or raisins or blueberries and raspberries to the mix.

By now you will notice a raising in the edges of the pancake mix. Take a spatula and flip the pancake over very quickly. It should look nice and brown on one side by then. Allow to brown on the other side and place on a plate.

Drizzle with Lemon juice and Golden Syrup.

There should be enough mix to make four pancakes of reasonable size.


By chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here.