Bilberry Pancake Stack with Birch Sap Syrup
These delicious American-style Bilberry pancakes are an alternative wild-food take on a really easy-to-make classic, served with homemade Birch Sap Syrup. Delicious at breakfast time (or anytime!). If you don't have any Birch Sap Syrup, then Maple Syrup, or your favourite pancake sauce, will do!
Prep Time: 5 Minutes
Cooking Time: 3-4 minutes per pancake.
Quantity: Makes 6 American Style Pancakes.
- 100g of Wild Bilberries
- 200g self-raising flour
- 1 ½ tsp baking powder
- 3 large eggs
- 200ml milk
- 25g melted butter, and a little more for frying
- 1 tbsp sunflower or vegetable oil for frying
- Birch Sap Syrup to serve (optional)
- Wash the wild Bilberries.
- Put the flour, eggs, milk, baking powder, melted butter and pinch of salt into a bowl or large jug, then whisk to a smooth, thick, pancake batter. You can add the Bilberries to the mix now, or add them as a topping to the finished pancake stack - whatever your preference! We like to add the Bilberries to the mix so they're inside the pancakes.
- Set a medium frying pan or crêpe pan over a medium heat and add the oil for frying.
- When the oil is hot, pour a round of the batter into the pan (approx 8cm wide) and fry for 2 minutes per side until golden, then remove. You can keep them warm in a low oven as you go.
- Build the pancake stack up, drizzling a little birch sap syrup between each layer. For instructions on how to make birch sap syrup, click here. Alternatively, you can use shop bought Maple Syrup instead.