Baker: Gabriella Morelli 

Makes: 12-14

Prep time: 10 mins

Cooking time: 20 mins

Flours used: Matthews Cotswold YQ, Matthews Cotswold Organic Plain


  1. Place the flours, cinnamon, sugar and baking powder into a large mixing bowl and mix. 
  2. Add the eggs, milk and melted butter and mix until well combined. 
  3. Heat up a large non-stick frying pan on a medium heath.
  4. For each pancake, spoon 2-3 tablespoons of batter onto the pan. You should be able to fit 2-3 pancakes at the time.
  5. Cook until the surface of the pancakes starts to bubble then flip with the help of a spatula and cook for 1-2 minutes.
  6. Serve with fresh blackberries and blueberries and some date syrup drizzled on top.
  7. Enjoy!

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

Older Post Newer Post