Raspberry Red Currant Pancake

raspberry pancake

I always made pancake for breakfast, at least two times a week. Sometimes I mixed it with fruits I like, served with peanuts and maple syrup, mmmm it’s great energy source to start my day. 🙂 This raspberry red currant pancake recipe adapted from PhysalisFruit.Com 

red berry pancake

Raspberry Red Currant Pancake


  • 200g Raspberry
  • 100g Red currant
  • 2 Eggs
  • 3 Tablespoons Sugar
  • 80g Butter
  • 200ml Butter milk
  • 150g Flour
  • 1 teaspoon Baking powder
  • a pinch of Salt
  • a pinch of Vanilla powder
  • Oil for frying


  1. Melt the butter.
  2. Prepare a bowl, beat the eggs, whisk eggs with sugar, add melted butter.
  3. Mix dry ingredients (flour, baking powder, salt and vanilla powder).
  4. Add dry ingredients into egg mixture, continue mixing until smooth.
  5. Keep the batter into refrigerator 5-10 minutes.
  6. Remove the batter from refrigerator.
  7. Wash and drain the fresh raspberries and red currant (remove the red currant's berries from its stalk). Don't forget to take some of the berries for garnish.
  8. Add it to the batter. Stir it.
  9. Heat a pan, add one teaspoon of oil, cook three tablespoons of the batter, cook one minute each side or until turns into light brown color.
  10. Repeat until all of the batter finish.
  11. Staple the pancake on a plate.
  12. Serve with maple syrup and chopped walnut.


Garnish: Fresh Raspberry & Red Currant,Chopped Walnut & Maple syrup


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  1. This looks delicious- I love the use of both raspberries and red currants with the pancakes, yum!

  2. Wow! Those look so good!

  3. Irresistible pancakes, pictures are so tempting!

  4. These look great, definitely need to make them!

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