by Kyla Van Heerden

The perfect breakfast or brunch meal.


  • 2 cups (500ml) cake flour (all-purpose)
  • 10ml (2 teaspoons) baking powder
  • 100ml sugar
  • 2 large eggs (separated)
  • 2 tablespoons melted butter
  • 2 cups (500ml) milk
  • 2 teaspoons vanilla essence

For the berry sauce

  • 125g blueberries
  • 125g raspberries
  • 125g strawberries
  • ¼ cup sugar
  • juice of half a lemon


  1. Separate the egg whites and egg yolks into two separate bowls.
  2. Beat egg whites to stiff peaks and set aside.
  3. Whisk together milk, vanilla essence, melted butter, sugar, and egg yolks.
  4. Sift dry ingredients and add sugar. Add to wet ingredients. Whisk until the batter is smooth.
  5. Fold in the egg white.
  6. Allow to stand for 30 minutes.
  7. Fry on a dry non-stick pan on medium heat.
  8. Once you see bubbles forming on top, turn and cook the other side until golden.

For the berry sauce

  1. Wash the berries and drain well.
  2. In a small saucepan, place the berries, sugar, and lemon juice and bring to a boil.
  3. Simmer for 5 minutes and remove from heat.

Serve the pancakes with fresh berries and whipped cream

You may also like

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!