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Pixley Pancakes

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Ingredients to serve 4:

2 eggs

140g plain flour

200ml whole milk

3 tbs Pixley Berries Blackcurrant Cordial

25g unsalted melted butter

75g Blackcurrants

4 tbs sugar

3 tbs baking powder

Neutral cooking oil, such as canola or grapeseed




  •  Wash the blackcurrants and remove the stalks.

  • Beat eggs, sugar and butter in a large mixing bowl.


  • Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle.


  • Mix in the milk and 100ml of water, break the eggs into the well and whisk slowly. Whisk whilst adding in the milk and water.


  • Sift the flour and whisk into the mixture until smooth.


  • Add 3 tbs of Pixley Berries Blackcurrant Cordial and mix.


  • Leave to stand for 30 mins.


  • Heat 1-2 tbs of oil in a large pan.


  • When hot add spoonfuls of batter using a ladle and swirl until the bottom of the pan is coated.


  • When bubbles start to appear in the batter add in a handful of blackcurrants and cook for 2 mins until golden brown on each side.


  • Place between two plates to keep warm and repeat until all the batter has been used.


  • Fold each pancake into quarters to serve and add a drizzle of the cordial to the outside of the plate. Scatter with blackcurrants and serve with a glass of iced Pixley.

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