Fruity Pancakes

Delicate homemade pancakes filled with sweet, marinated orange slices and finished with fresh redcurrants and grapes. A colourful, refreshing dish that makes a lovely breakfast, brunch or light dessert. You can easily change the fruit to suit the season and your family's preferences.

Prep Time 15

Cook Time 20

Marinating 30

Total Time 1 5

Servings People

Ingredients

For the pancakes:

For the marinated oranges:

For the fruit topping:

100 g redcurrants
150 g red grapes or green seedless
1 tbsp icing sugar optional

Larder ingredients:

butter or vegetable oil for frying

Instructions

Prepare the oranges:

Peel the oranges, removing as much of the white pith as possible. Separate them into segments and remove any pips. Place the segments in a bowl.
3 large oranges
Add the caster sugar, orange juice and lemon juice. Gently mix everything together without breaking up the orange segments. Cover and refrigerate for approximately 30 minutes to allow the flavours to develop.
1 tbsp caster sugar, 1 tbsp orange juice, 1 tsp lemon juice

Make the pancake batter:

Sift the flour into a large mixing bowl. Add the eggs and gradually whisk in the milk until you have a smooth, fairly thin batter.
125 g plain flour, 2 medium eggs, 300 ml whole milk
Add the melted butter, caster sugar and vanilla extract. Whisk again until everything is combined. Leave the batter to rest for approximately 15 minutes.
1 tbsp melted butter, 2 tbsp caster sugar, 1 tsp vanilla extract

Cook the pancakes:

Heat a non-stick frying pan over a medium heat. Add a little butter or oil and swirl it around the pan.
butter or vegetable oil for frying
Pour in enough batter to create a thin pancake, turning the pan to spread it evenly. Cook for approximately 1–2 minutes until the underside is lightly golden.
Flip carefully and cook the other side for another 30–60 seconds. Transfer to a warm plate and repeat until all the batter has been used.

Prepare the topping:

Wash the redcurrants and grapes thoroughly. Remove the grapes from their stems and cut them in half if they are particularly large.
Drain the marinated orange segments slightly, keeping a little of the juice to drizzle over the finished pancakes.

Fill and serve:

Lay each pancake flat and spoon some of the marinated orange segments into the centre. Fold or roll the pancakes gently to enclose the filling.
Arrange them on serving plates. Scatter the redcurrants and grapes over the top, then finish with a little of the reserved orange juice.
100 g redcurrants, 150 g red grapes
If desired, dust lightly with icing sugar just before serving.
1 tbsp icing sugar

Equipment

Notes

Alternative fruit suggestions:

You can easily change the fruit depending on the season or what you have available.

- Strawberries and raspberries

- Blueberries and blackberries

- Sliced peaches and nectarines

- Mango and pineapple

- Banana and strawberries

- Kiwi and pomegranate seeds

- Cherries and raspberries

For the best results, combine naturally sweet fruits with something slightly sharp. This keeps the finished dish fresh and prevents it from becoming overly sweet.

Tips for perfect Fruity Pancakes:

Rest the batter: This helps produce softer, more delicate pancakes.

Keep them thin: These are delicate pancakes, so avoid adding too much batter to the pan.

Prepare ahead: The oranges can be marinated a few hours before serving.

Serve fresh: Add the fruit topping shortly before serving to keep everything looking fresh.

Make them your own: Allow everyone to choose their favourite fruit combinations.

Serving suggestion:

These pancakes are delicious on their own, but a spoonful of Greek yoghurt, lightly whipped cream or crème fraîche makes a lovely addition.

Nutrition