Pancakes with stewed apple and blackberry jam

Pancakes with stewed apple and blackberry jam

Have a go at making these tasty pancakes, perfect for any day but particularly awesome to start the weekend!


For the pancake mix:

  • 1 egg
  • 1 cup of flour
  • 1 cup of milk
  • 1 pinch of bicarbonate of soda
  • Butter to melt in the heated pan

For the stewed apple filling:

  • Apples
  • Soft brown sugar
  • Cinnamon
  • Vanilla essence

For the jam:

  • Blackberries
  • Jam sugar (with added pectin). Use 2/3 of the amount of sugar to fruit
  • Lemon juice

To garnish:

  • Natural yoghurt
  • Wildflowers


Mix and whisk the pancake ingredients in a mixing bowl.
Heat the frying pan and melt the butter.
Pour in a ladle-full of pancake batter.
When the middle rises, turn over or flip and cook the other side.
Place the finished pancakes onto a plate and keep warm.
To stew the apples:
  • Peel and chop the apples
  • Put into a pan with a stick of cinnamon and a cap full of vanilla essence
  • Cover with brown sugar, using approximately ¼ of the amount of sugar to apples, and some water
  • Stew for 10-15 minutes over a medium heat
For the blackberry Jam:
  • Put the blackberries in a pan
  • Add jam sugar (which has added pectin). Use approximately 2/3 of the amount of sugar to blackberries
  • Add a squeeze of lemon juice
  • Heat over a medium heat until it sets, for about 10-20 minutes
  • Test that the jam is set by placing a plate in the fridge until it is cold. Then put on a spoonful of jam on the plate. 
  • Move the jam with your finger.
  • If it wrinkles, it is set and ready to come off the heat
To assemble:
  • Place several spoonfuls of stewed apple into the middle of each pancake and role
  • Place them into a dish
  • Cover with the blackberry jam and garnish with natural yoghurt and edible, foraged flowers. Enjoy!