Simple to make, these pancake recipes are sure-fire ways to put a smile on all those fruit faces!
Ingredients
Directions
Place the flour in a large bowl and make a well in the centre.
Add the egg, buttermilk and vanilla bean paste and stir until well combined.
Set aside for 30 minutes to rest.
Pour mix into a sandwich bag.
Use scissors to cut a corner of the bag (keep the cut small).
Melt half the butter in a large non-stick frying pan over medium heat.
Pipe the mix into the pan in multiple small amounts.
Cook for 1 minute or until bubbles appear on the surface and pancakes are golden underneath.
Turn and cook for 1 minute or until golden underneath.
To serve, place a mix of Keeling's berries, banana and the mini pancakes onto skewers
Melt half the butter in a large non-stick frying pan over medium heat.
Spoon 2 – 3 rounds of pancake batter into the pan (just less than 1/4 cup (60ml) each) and sprinkle the top of each pancake with Keelings mixed berries. (Leave blueberries whole, but have larger raspberries and strawberries roughly chopped).
Cook for 2-3 minutes or until bubbles appear on the surface and pancakes are golden underneath.
Turn and cook for further 1-2 minutes or until golden underneath.
Repeat with remaining batter and mixed berries, greasing pan between each batch.
Drizzle with maple syrup and serve with fresh berries
Melt half the butter in a large non-stick frying pan over medium heat.
Spoon 1/2 (125ml) of pancake batter in the centre of the pan
Cook for 2-3 minutes or until bubbles appear on the surface and pancake is golden underneath.
Turn and cook for further 1-2 minutes or until golden underneath.
Create fruit faces using Keeling's mixed berries and bananas.
Place the flour in a large bowl and make a well in the centre.
Add the egg, buttermilk, vanilla bean paste and raspberry puree and stir until well combined.
Set aside for 30 minutes to rest.
Melt half the butter in a large non-stick frying pan over medium heat.
Spoon 2 – 3 rounds of pancake batter into the pan (just less than 1/4 cup (60ml) each)
Cook for 2-3 minutes or until bubbles appear on the surface and pancakes are golden underneath.
Turn and cook for further 1-2 minutes or until golden underneath.
Serve with extra Keeling's raspberries and a dusting of icing sugar.
Ingredients
Directions
Place the flour in a large bowl and make a well in the centre.
Add the egg, buttermilk and vanilla bean paste and stir until well combined.
Set aside for 30 minutes to rest.
Pour mix into a sandwich bag.
Use scissors to cut a corner of the bag (keep the cut small).
Melt half the butter in a large non-stick frying pan over medium heat.
Pipe the mix into the pan in multiple small amounts.
Cook for 1 minute or until bubbles appear on the surface and pancakes are golden underneath.
Turn and cook for 1 minute or until golden underneath.
To serve, place a mix of Keeling's berries, banana and the mini pancakes onto skewers
Melt half the butter in a large non-stick frying pan over medium heat.
Spoon 2 – 3 rounds of pancake batter into the pan (just less than 1/4 cup (60ml) each) and sprinkle the top of each pancake with Keelings mixed berries. (Leave blueberries whole, but have larger raspberries and strawberries roughly chopped).
Cook for 2-3 minutes or until bubbles appear on the surface and pancakes are golden underneath.
Turn and cook for further 1-2 minutes or until golden underneath.
Repeat with remaining batter and mixed berries, greasing pan between each batch.
Drizzle with maple syrup and serve with fresh berries
Melt half the butter in a large non-stick frying pan over medium heat.
Spoon 1/2 (125ml) of pancake batter in the centre of the pan
Cook for 2-3 minutes or until bubbles appear on the surface and pancake is golden underneath.
Turn and cook for further 1-2 minutes or until golden underneath.
Create fruit faces using Keeling's mixed berries and bananas.
Place the flour in a large bowl and make a well in the centre.
Add the egg, buttermilk, vanilla bean paste and raspberry puree and stir until well combined.
Set aside for 30 minutes to rest.
Melt half the butter in a large non-stick frying pan over medium heat.
Spoon 2 – 3 rounds of pancake batter into the pan (just less than 1/4 cup (60ml) each)
Cook for 2-3 minutes or until bubbles appear on the surface and pancakes are golden underneath.
Turn and cook for further 1-2 minutes or until golden underneath.
Serve with extra Keeling's raspberries and a dusting of icing sugar.
