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RASPBERRY PANCAKES

Bacon &

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Ingredients: 

  • 100g plain flour

  • 2 large eggs

  • 300ml milk

  • 1 tbsp sunflower or vegetable oil

  • Raspberries (for serving) 

  • Crispy bacon (for serving)

  • Maple syrup (for serving)

Prepare the batter

In a bowl, whisk the flour, eggs, milk, and oil until smooth.  Let the batter rest for 20–30 minutes if time allows.

Cook the pancakes 

Heat a non-stick frying pan over medium heat with a little oil. Pour a ladle of batter into the pan and spread evenly. Cook for 1–2 minutes until bubbles appear, then flip and cook for another 1 minute. Repeat with the remaining batter.

Serve

 Stack the pancakes and serve with crispy bacon and a generous drizzle of maple syrup & raspberries. 

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