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Jumbo Pancakes with Blackberry and Honey

 Jumbo Pancakes with Blackberry and Honey


1 1/2 cups self-raising flour
1/2 cup wholemeal self-raising flour
40g reduced fat polyunsaturated margarine
50g macadamia nuts, toasted
1 egg, lightly beaten
2 egg whites
1 teaspoon baking powder
2 tablespoons caster sugar
375ml buttermilk
200g blackberries
canola cooking spray
1/4 cup honey



1. Sift the flours and baking powder into a large bowl, stir in the sugar. Make a well in the centre. Add the combined egg, egg whites and buttermilk and whisk until the mixture forms a smooth batter. Cover and allow to stand while preparing the butter.

2. To make the blackberry butter, put half the blackberries and the margarine in a bowl and mix gently to combine, taking care not to puree the blackberries.

3. Heat a non stick fry pan over medium heat and coat lightly with canola spray. Pour 1/4 cup of the batter into the pan and swirl gently to distribute the pancake mixture. Cook until bubbles appear on the surface and the underside is golden. Turn and cook the other side until cooked through. Keep warm and cook the remaining batter.

4. Chop the nuts, put in a bowl and stir with honey to combine.

5. Serve pancake stacks topped with a generous dollop of blackberry butter and a spoonful of macadamia nut honey. Sprinkle with the remaining blackberries.


Nutrients Per Serve

Energy 2336kJ (558cal)
Total Fat 18.0g
Saturated Fat 3.9g
Monounsaturated Fat 10.0g
Polyunsaturated Fat 2.6g
Protein 16.0g
Carbohydrate 83.0g
Fibre 7.6g
Sodium 621mg
Cholesterol 54mg
Serves 4
Preparation Time 25 mins
Cooking Time 20 mins

This recipe can be found in the Deliciously Healthy Cookbook. Recipe and image provided courtesy of Media 21.