Jewelled Pancakes Recipe

Jewelled Pancakes

With Shrove Tuesday just around the corner here is a fruity take on the classic pancake. By having the fruit mixed in with the batter it becomes an integral part of the dish so is ideal for weaning littles ones. Plus the soft, warm fruit makes the pancakes naturally sweet – so no need for the typical “lemon n sugar”.

Makes about 8-10 pancakes

Preparation time: 10 minutes
Cooking time: 5 minutes per pancake





100g plain flour
300ml full fat milk
1 egg
½ tsp cinnamon
5 large strawberries
¼ pineapple
butter or oil for frying


1. Sift the flour into a bowl 2. Crack the egg into the flour, add a splash of milk and whisk
3. Gradually add more milk and continue to whisk until you have a smooth batter.
4. If you have time leave the batter to stand for half an hour or so
5. Meanwhile blitz the fruit quickly in a food processor (you want a small chunky consistency, not that of a smoothie) or cut the fruit into very small chunks
6. Add the fruit into the batter mix along with the cinnamon and stir well
7. Heat some oil or butter in a frying pan over a medium heat
8. When the oil is hot pour some of the batter (about 2/3 of a ladle) into the pan whilst tilting it so the batter covers the base of the pan evenly
9. Cook for a few minutes until the pancake becomes loose
10. Flip (or use a spatula to turn the pancake) over and cook for a few more minutes, or until golden
11. Once cooked slide onto a plate, roll and serve


Adult add on: Pour some golden syrup over the pancakes
Variations: Try blueberries or raspberries (soft fruit works better as it doesn’t sink in to the batter mix)

Remember that strawberries and pineapple are common allergens, so if your little one isn't used to high-citrus foods just yet, consider using alternative soft fruits. 

Image Copyright Yummy Discoveries Ltd.