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Gooseberry and Currant Breakfast Pancakes
Gooseberry and Currant Breakfast Pancakes

Gooseberry and Currant Breakfast Pancakes
Fluffy pancakes topped with fresh gooseberries and currants for a sweet and tangy start to the day.
Gooseberry and Currant Breakfast Pancakes
Ingredients:
1
Servings
  • 100
    g
     flour
  • 1
    tsp
     baking powder
  • 1
    tbsp
     sugar
  • 1
    item
     egg
  • 150
    ml
     milk
  • 20
    g
     butter
  • 100
    g
     gooseberries
  • 50
    g
     currants
Preparation Time: 15 minutes
Gooseberry and Currant Breakfast Pancakes
Instructions:
  1. In a bowl, mix flour, baking powder, and sugar.
  2. Whisk in the egg and milk until smooth.
  3. Melt butter in a pan over medium heat.
  4. Pour batter into the pan to form pancakes.
  5. Cook until bubbles form on the surface, then flip and cook until golden.
  6. Top with gooseberries and currants before serving.
Nutrition Per Serving 562 g Per 100g
Energy 819 kcal 146 kcal
Protein 16 g 2.8 g
Fibre 4 g 0.7 g
Salt 0.5 g 0.1 g
Sugar 30 g 5.3 g
Carbohydrates 110 g 19.6 g
Fat 32 g 5.7 g
  • 100
    g
     flour
  • 1
    tsp
     baking powder
  • 1
    tbsp
     sugar
  • 1
    item
     egg
  • 150
    ml
     milk
  • 20
    g
     butter
  • 100
    g
     gooseberries
  • 50
    g
     currants
1
Servings
0

In a bowl, mix flour, baking powder, and sugar.

Whisk in the egg and milk until smooth.

Melt butter in a pan over medium heat.

Pour batter into the pan to form pancakes.

Cook until bubbles form on the surface, then flip and cook until golden.

Top with gooseberries and currants before serving.

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