Valentine’s Day breakfast pancake treat!

These golden, fluffy pancakes are topped with fresh berries and drizzled with maple syrup, such a comforting way to start this beautiful day!



• 2 cups (300g) plain flour
• Juice of 1 lemon (about 1/4 cup lemon juice)
• 1 teaspoon bicarbonate of soda
• 2 tsp dried oregano or 1/2 cup chopped fresh Oregano
• 1 teaspoon bicarbonate of soda
• 1 cup (250ml) buttermilk
• ⅔ cup (160ml) milk
• 1 egg, lightly beaten
• 2 punnets blueberries
• 1 punnet strawberries
• Maple syrup, to drizzle


1. Sift flour with sugar, bicarbonate of soda and 1 teaspoon salt into a bowl.

2. Combine buttermilk, milk, melted butter and egg in a jug. Stir milk mixture into flour mixture to just combine. The batter should still be a little lumpy.

3. Heat a little extra butter in a non-stick frying pan on medium. In batches, spoon ¼ cup measures of batter into pan, allowing room for spreading. Press five blueberries into each pancake and cook for 1 minute, until bubbles appear. Turn and cook for another minute, until golden.

4. Transfer to a warm plate while cooking remaining pancakes, adding more butter as needed.

5. Top with strawberries and remaining blueberries and drizzle with maple syrup to serve….Mmm such a comforting way to start this beautiful day!

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