Add a fruit flavoured twist to your pancakes this shrove Tuesday with these fruity pebble pancakes from I am a Food Blog. This classic buttermilk pancake recipe contains crunched up pieces of fruity meringue to give your pancakes a pop of colour and a burst of fruity flavour. There’s no better way to start a sugar free lent that going all out with these indulgent pancakes, so grab a whisk, get your frying pan out and give these quirky pancakes a go this pancake day!
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 large egg
1 cup buttermilk
1/2 cup Fruity meringues (crushed)
In a large bowl, whisk together the flour, baking powder, baking soda, and sugar. In a small bowl, whisk the egg into the buttermilk.
Combine both bowls of ingredients together using a fork. Gently fold in the crushed fruity meringues but be sure not to over mix. This is a thick, lumpy pancake batter. The little lumps will make your pancakes fluffier. Let the batter sit for 10 minutes some moisture works its way into the lumps.
Heat up a non-stick pan over medium-low heat with a thin layer of oil. Drop the batter by the tablespoon into the pan and cook until small bubbles form on the surface and at the edges. The pancakes should be golden brown. Flip and continue cooking for 1-2 minutes, or until golden brown. Remove from the pan and place on a wire rack inside a baking sheet. Keep the cooked pancakes warm in the oven until you finish pancaking. Top with softly whipped cream, extra Fruity Pebbles (and meringues if using), and raspberries, if desired.