Muesli pancakes with summer berry compote


125g plain flour

1 x 5ml spoon baking powder

Pinch of salt

75g sugar free muesli

25g caster sugar

2 large eggs separated

284ml carton buttermilk

Vegetable oil

For the summer berry compote:

300g frozen summer berries

Zest and juice of 1 orange


Sieve, large bowl, whisk, griddle pan or non-stick frying pan, dessertspoon, pallet knife, small saucepan, zester, juicer.


  1. Sift the flour, baking powder and salt into a large bowl.
  2. Stir in the muesli and sugar.
  3. Make a well in the centre and beat in the egg yolks and buttermilk to make a thick batter, it should have the consistency of thick cream.
  4. Whisk the egg whites until stiff but not dry and fold into the batter.
  5. Heat a griddle pan or heavy based non-stick frying pan over a moderate heat.
  6. Add a tiny drop of oil to the hot pan.
  7. When the pan is really hot, drop dessertspoons of the batter into the pan.
  8. Cook for about 2 to 3 minutes, until bubbles start to break on the surface and they are firm enough to flip.
  9. Flip and cook for 1 to 2 minutes or more, until they feel springy when prodded.
  10. Transfer to a warm oven while you cook the rest.
  11. To make the compote, place the summer berries in a small saucepan, add the orange juice and zest and gently heat

Top tips:

Try banana and blueberry pancakes by using 125g white flour, 125g wholemeal flour instead of the white flour and muesli mix. Then thinly slice 1 large banana and fold into the batter with the egg whites and cook as above and serve with 300g blueberries.

Food skills:

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Mix, Stir & Combine
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Fry & Sauté
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