Lacy Strawberry and Raspberry Pancakes

Lacy Strawberry and Raspberry Pancakes - Emma Hatcher

Lacy strawberry and raspberry pancakes to celebrate Symprove’s new Strawberry & Raspberry flavour!

These pancakes are somewhere in the middle of fluffy American-style pancakes and thin and delicate crêpes. Gently mashed raspberries swirled through the batter give them a pretty pink hue and the addition of oats and yogurt means these pancakes are an ideal breakfast food. Maple tossed strawberries are the cherry (strawberries) on the (pan)cake.

Makes 10 pancakes


150g gluten-free self raising flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
50g gluten-free oats
2 medium eggs
1⁄2 teaspoon vanilla extract
50g yogurt, plus extra for serving (can be lactose or dairy free)
175ml milk (can be lactose or dairy free)
4 tablespoons maple syrup, plus extra for serving
30g butter, melted and cooled
150g raspberries
200g strawberries
Neutral oil and more butter for frying


Sift the gluten-free flour, baking powder and salt into a large bowl. Stir through the oats.

In a separate bowl, whisk together the eggs, vanilla extract, yogurt, milk, 2 tablespoons of the maple syrup and the melted butter.

Make a well in the centre of the dry ingredients and pour over the wet ingredients, whisking to combine. Allow the batter to rest for 20 minutes - this allows the gluten-free flour to hydrate and results in fluffier pancakes, don’t skip this step!

While the batter is resting, remove the leaves from the strawberries and finely slice them. Toss in a bowl with the remaining 2 tablespoons of maple syrup and set to one side.

Reserve a handful of raspberries for serving, then mash the rest lightly in a small bowl. Add them to the pancake mix, stirring just a few times to create a ripple effect.

To cook the pancakes, heat a non-stick frying pan or smooth griddle pan over a medium-low heat and add a teaspoon of oil and butter. When melted and glossy and spread throughout the pan, ladle in small amounts of the mixture to make round pancakes. As soon as the upper side of the pancakes start to bubble, flip them over and cook for one or two minutes more, or until risen and golden. Repeat with the remaining batter, keeping the pancakes warm on a plate covered with a clean tea towel or in a very low oven, if you like.

Slide the pancakes onto plates, dollop over a few tablespoons of yogurt, spoon over the maple strawberries, sprinkle over the remaining raspberries and finish with a final drizzle of maple syrup.