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baked pancake balsamic summer berries


{INGRID} I’m a cheat! I’m always looking for ways to miss out cooking steps, to create delicious meals without having to slave in the kitchen for hours. With two crazy fun kids glued to my side most of the time ( Miss 18 month old has perfected the barnacle hold around my leg so I drag her around the kitchen – my only exercise right now!) So, baked pancakes are fantastic in my household right now – I serve them as a weekend breakfast, Vanessa’s savoury pancakes are an easy dinner option and this year I’m thinking they will make the perfect Christmas morning brunch. Easy peasy pancakes that look amazing straight out of the oven, and they can be adapted in so many ways. Keep the basic batter recipe, but instead add chopped bananas and a drizzle of honey or what about caramelised apples or chopped up nectarines (throw them in the oven at the same time with a sprinkle of sugar, a dollop of butter and a little bit of cinnamon). These glorious baked pancakes were the star of our Live TV moment.

Baked pancakes with balsamic berries
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The best way to make pancakes when you don’t have time to stand at the stove top flipping!
Recipe type: Breakfast and dessert
Serves: 2

What you need
  • 2 eggs
  • ½ cup milk
  • ½ cup flour
  • pinch salt
  • 1 Tbs butter
Balsamic berries
  • 1 punnet, strawberries, quartered
  • 1 punnet blueberries
  • 2 Tbs balsamic vinegar
  • 1- 2 Tbs white sugar

How to make
  1. Preheat oven to 180C.
  2. Lightly whisk eggs and milk together.
  3. Add sifted flour and salt and whisk to combine and remove the lumps. (Do not over mix as your pancakes will be rubbery – if in doubt under whisk! and leave the lumps)
  4. In a 24cm oven proof dish, cast iron frypan or cake tin, add butter and place dish in the oven to let the butter melt and bubble. A few minutes is fine.
  5. Add batter to dish and cook pancake for 20 – 30 minutes until the sides start to puff up and the pancake looks golden.
  1. In a bowl add strawberries and blueberries, sugar and balsamic vinegar. Mix to coat. Leave to infuse for at least 10 minutes.
  1. Pile berries in the middle of the pancake, and serve with runny cream, creme fraiche or greek yoghurt.


Bacon cheese baked pancake


{VANESSA} After our taste of fame on the Mikes new show Family Recipes we were stoked to be asked to do a 7 minute cooking segment on the Good Morning show. The only problem is – it’s LIVE! For Family Recipes (27 mins of actual TV) we did 2 full days and a 2 hour interview so there would have been lots of chances to pick and choose the best bits and thankfully delete out the stuff ups! There was a spillage of beef stock, a near miss with the food processor, lots of giggles and more than likely a few inappropriate comments out of our mouths. We decided to cook baked pancakes – a cross between a Yorkshire pud and a Dutch baked pancake. Being more a savoury fan (cheese over dessert most times) I decided to turn what is a very basic batter into a delicious brunch. I used bacon and cheddar cheese with a few grilled tomatoes but any flavoursome cheese will work and change the bacon for ham, pastrami, sausages, smoked fish or even salmon. Fingers crossed we our pancakes behave on the day and our “one I prepared earlier puffs up on time” Phew feeling a tad nervous now…

Bacon and cheese baked pancakes
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I have doubled my recipe – both Ingrid and I have used the same batter mix but I have done mine in a large rectangle dish. This serves 3-4 people
Serves: 3-4

What you need
  • 25 grams butter (for greasing the pan)
  • 4 eggs
  • 1 cup milk
  • 1 cup flour
  • ½ teaspoon salt
  • 1 cup grated tasty cheese
  • 8 rashers of bacon
  • 4 tomatoes quartered or 12 cherry tomatoes halved
  • Chopped parsley to garnish

How to make
  1. Pre-heat the oven to 180 degrees
  2. Lightly beat the eggs and milk until combined.
  3. Add sifted flour and salt.
  4. Lightly mix to combine – don’t over mix and don’t worry about a few small lumps.
  5. Grease the baking dish (cast iron works best) with the butter and put into the oven for about 3 minutes.
  6. Pour the batter into the hot dish, add the grated cheese and bake in the oven for 30 minutes.
  7. Dont peek!
  8. Whilst the pancake is cooking fry the bacon and tomatoes in the same frying pan. If its a non-stick pan you wont need any butter or oil.
  9. When the pancake is brown and puffy at the sides its ready.
  10. Serve in the baking dish topped with crispy bacon, sweet, juicy tomatoes and parsley to garnish.
  11. Chilli sauce, tomato sauce or a chutney would be the perfect match.


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One Response

  1. Ah ha, I also have a 20 month barnacle so know this well. Simple easy recipes are a must for us busy Mum’s. Can’t wait for Summer berries!

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