Tag Archives: berries

Pancake Cups for a (Christmas) Crowd

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Christmastime provides just the opportunity for lazy breakfasts and slow mornings with friends and family – how delightful it is to take things slowly and remember that God entered our world as a person to save people like us! And pancakes are an affordable option for making things a bit more special than usual – for treasuring Christmas and the people God brings into our lives. But pancakes can be tricky too – the first few are always duds as the person cooking gets the temperature of the pan and their technique just right, and for that poor person cooking, it can be a task that takes most of the morning if there are lots of keen pancake eaters in the house. The recipe that follows is my attempt to solve this problem whilst still making Christmas breakfast special. The batter can be made the day before and stored in the fridge so there’s almost no work in the morning. If you require more pancake cups, simply double the recipe. Doing so fits inside a 2L food processing bowl perfectly. This recipe makes 16 pancake cups and using berries, cream and maple syrup, costs around $7 to make.

For pancake cups:

  • 225g plain flour
  • 1 tablespoon baking powder
  • pinch of salt
  • 1 teaspoon sugar
  • 2 eggs
  • 30g butter, melted
  • 300ml milk

Fill cups with your choice of:

  • 300g frozen mixed berries
  • icing sugar for dusting
  • cream for dolloping or drizzling
  • ice-cream
  • maple syrup
  1. Remove berries from freezer and begin thawing in a bowl. Preheat oven to 200 degrees celcius (180 degrees if fan-forced).
  2. Grease muffin holes using a little extra melted butter or spray oil.
  3. Put all pancake cup ingredients in a food processor and blitz for 30 seconds until combined. Use immediately or store in fridge for when needed (If you do this, the batter will thicken slightly. If this happens, don’t stress – just thin it out with a whisk and a little extra milk just before using it).
  4. Fill 1/3 – half of each muffin hole (no more) and bake in oven for 8 minutes. After this time, the pancakes will be golden brown and flat. As soon you take them from the oven, use a soup spoon to push each one down in the middle, creating a crater/cup shape. Pop out of the tins onto a shared plate and top with berries and dusted icing sugar. Enjoy!
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Raspberry and Coconut Loaf

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My dear friend Kim contributed this terrific little recipe from taste.com AGES ago – but I only recently noticed it in the foodthatserves@gmail.com inbox. This is a bonza recipe: the ingredients are ones you’re likely to find in your pantry and freezer and there’s no butter in it at all. If you’re avoiding sugar this recipe works well by simply exchanging sugar for dextrose exactly. If you don’t have raspberries in your freezer but do have tinned ones or berries of another kind, do feel free to exchange as needed. I made this using blueberries (see second photo) and it tasted lovely. This gorgeous little loaf will cost you no more than $4 to make. Enjoy!

  • 1 3/4 cups desiccated coconut
  • 1 1/2 cups coconut milk
  • 1 cup caster sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla essence
  • 1 2/3 cups self-raising flour
  • 2 tablespoons flour extra
  • 1 cup frozen raspberries
  • icing sugar, to serve
  1. Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes (or not – I have little patience for steps like these!).
  2.  Preheat oven to 170°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
  3. Toss frozen berries in extra flour (this will prevent them from sinking to the bottom of the loaf as it cooks). Using a metal spoon, stir sugar, egg and vanilla into coconut mixture. Sift flour over coconut mixture. Gently stir until combined. Fold in raspberries.
  4. Spoon mixture into prepared pan. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Dust with icing sugar and slice. Serve toasted, if desired.