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Blackberry Pancakes // 1960s

Updated: May 10, 2020

These satisfying '60s pancakes burst with juicy blackberries and are guaranteed to put a smile on your face at the breakfast table (or at least the hint of one)!
Original Recipe: 'Blackberry Pancakes' (Book 8, 1967)
Speed: 10 mins | Serves: 2


  • 170g blackberries

  • 85g + 2 tbsp. plain flour

  • Pinch of salt

  • 1 egg, separated

  • 142ml milk

  • 71ml water

  • 1 dessertsp. olive oil

  • 1 dessertsp. sugar

  • Butter for cooking

  • Cold freshly whipped cream



1. Make a smooth batter with the flour, egg yolk, milk and water. Add the salt, sugar and olive oil and beat for a few minutes. Leave in the fridge to mature until you intend to use it, ideally overnight.

2. Just before making the pancakes, whip the egg white to a snow and fold it into the batter. Then, stir in the blackberries.

3. Melt a scrap of butter in a heavy omelette pan or griddle and spoon in just enough of the mixture to cover the bottom. There will be enough batter to make 4 pancakes if using a smaller pan, or 2 pancakes if using a larger pan (like ourselves).

4. As soon as the base of the pancake is set, flip it over and allow the other side to set for about a minute.

5. Serve hot with plenty of cold whipped cream on top.

We also drizzled the pancakes with our 1930s blackberry syrup for added sweetness!


Original Recipe for 'Blackberry Pancakes'

'BOOK 8': The Sunday Telegraph Cookery Book (1967)

By: Jean Robertson for The Sunday Telegraph

Publisher: Collins for The Cookery Book Club (9 Grape Street, London, W.C.2, England, U.K.)

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