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Ben’s blueberry pancake stack – The Eat Series








  • 2 cups seasonal berries
  • 1 tbsp dried cranberries
  • 1 tbsp goji berries
  • ¼ bunch mint, leaves picked
  • Juice of 1 lime
  • 1 tbsp raw sugar
  • ¼ cup sugared almonds, coarsely chopped


  • 225 g (1 ½  cups) self-raising flour
  • 1 tsp baking powder
  • 1 tbsp raw sugar
  • 2 tsp vanilla essence
  • 1 egg, lightly beaten
  • 200 ml milk
  • 50 g butter, melted, plus extra, for greasing
  • 125 g fresh blueberries

To serve, mascarpone

Skill Level



To make the batter, place all the ingredients except the blueberries in a bowl and stir with a wooden spoon to combine well. Stand for at least 15 minutes.

Place the fresh and dried berries in a bowl. Add the mint, lime juice and sugar and toss to combine well, then set aside.

Place a large non-stick frying pan over medium heat and lightly grease with butter. Pour batter (about ¾  cup per pancake for large pancakes) into the pan and cook for about 2 minutes or until you start to see bubbles appear. Place 5 or so blueberries on top of each pancake, then turn and cook the other side.  Once cooked, pile on top of each other. Top with a spoonful of mascarpone cream, then the fruit mixture. Scatter with the chopped almonds and serve immediately.

Watch The Recipe

Ben Milbourne

Author Ben Milbourne

More posts by Ben Milbourne

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