Pancakes with red fruits and Urdaibai honey


For the pancake batter

Heat the butter until soft.
Mix the powdered ingredients in a bowl.
Beat the eggs and mix with the milk. Add this to the powder mixture and mix until homogeneous.
Heat a frying pan over medium heat for 2 minutes. Add 10 g butter and melt. Remove excess with absorbent paper. Pour the batter with a pitcher in a round “pancake” shape of the desired size.
Cook over medium heat until bubbles begin to open on the surface of the pancake (about one minute).
Flip the pancake with a spatula and cook for another minute on the other side.



For the red fruits with Urdaibai honey

Select a variety of red fruits: currants, blueberries, raspberries and blackberries. Wash them with plenty of cold water and dry them thoroughly with kitchen paper.
In a saucepan, heat the honey over gentle heat. Add the red fruits and remove from heat. With a spoon, mix the red fruits with the honey.

For the whipped cream

Cool the bowl in the freezer for 20 minutes.
Add the cream and beat vigorously until its texture is similar to Greek yogurt.
Add the sugar and continue beating until firm.
Place in pastry bag with a curly nozzle.


Arrange each preparation harmoniously together.


For the pancake batter:

  • 2 eggs
  • 200 g flour
  • 300 g milk
  • 50 g butter
  • 30 g sugar
  • 15 g baking powder
  • 0.5 g salt
  • 10 g butter – for cooking the pancakes

For the red fruits with Urdaibai honey

  • 5 g de frambuesa
  • 5 g raspberries
  • 5 g blueberries
  • 2 g currants
  • 2 g blackberries
  • 10 g Urdaibai honey

For the whipped cream

  • 300 g 35% MG cream
  • 30 g powdered sugar



  • Pitcher
  • Anti-stick frying pan
  • Spatula
  • Saucepan
  • Spoon
  • Bowl
  • Stirring stick
  • Pastry bag
  • Curly nozzle