Fluffy Berry Pancake Stack
Soft and fluffy pancakes served with your favourite sweet spread and fresh berries.
5 minutesPrep Time
10 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings1 Pancake Shaker Mix
1⅓ Cups (410 Millilitres) Water
Biscuit Spread, Cookie Butter or Chocolate Hazelnut Spread, to serve
Fresh Raspberries, to serve
Fresh Strawberries, Blueberries or Mixed Berries, optional
Maple Syrup or Honey, optional
Icing Sugar, optional
Directions
- Shake the pancake shaker bottle well to loosen the dry mix, then remove the cap.
- Add water to the shaker bottle. Replace the cap tightly, turn upside down and tap the cap firmly on the bench to help loosen any dry mixture.
- Shake vigorously for 1–2 minutes, or until the batter is smooth and well combined.
- Heat a lightly greased non-stick frying pan over medium-low heat.
- Pour approximately ¼ Cup of batter into the pan for each pancake.
- Cook for 2–3 minutes, or until bubbles begin to appear on the surface and the underside is golden brown.
- Flip and cook for a further 1–2 minutes until cooked through and golden.
- Repeat with the remaining batter, lightly greasing the pan between batches if needed.
- Stack pancakes onto serving plates and top generously with biscuit spread, cookie butter or chocolate hazelnut spread, plus fresh berries.
- Finish with maple syrup, honey or a dusting of icing sugar, if desired, and serve immediately.