Breakfast Pancakes With Raspberries And Almonds

Flora Renz
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Breakfast Pancakes With Raspberries And Almonds


Is there anybody in this world who actually enjoys moving house? I am just asking because I would quite like to meet this magical person and have them take over my life for the next couple of weeks. I will pay in dinners, cake and eternal gratitude.

I just can’t help but feel that in reality house hunting is less like Location, Location, Location and more like the pre-Kim&Aggie stages in How Clean is Your House. Looking at endless pictures of lovely places that I couldn’t afford even if I sold a kidney, and places that I can afford but that give the impression that the previous owner may still be buried under the mouldy carpet somewhere, just does not fill me with a great degree of joy and happiness.

My default reaction in times of great stress (see also: exam season, Christmas with my family, running out of hairspray…) is pretty much to nap a lot and eat pancakes. Essentially my mere existence just serves to show that this whole ‘survival of the fittest’ idea works in mysterious ways. My ancestor was clearly the one who decided to nap it out while everybody else was being slaughtered by a neighbouring tribe or getting eaten by a grumpy sabre tooth tiger. However, people tend to frown upon you napping all day no matter how stressed you are, so occasionally I have to resort to making therapeutic pancakes. I have absolutely no idea how pancakes became my go to comfort food, but I dare you to find something more inherently cheerful than rich, fluffy pancakes. I am quite happy to just eat mine with cinnamon and sugar, straight out of the pan, occasionally while sobbing hysterically. Adding some fruit and yoghurt helps me to at least pretend that I am eating an actual meal rather than the equivalent to a slice of cake for breakfast, not that there is anything wrong with that.


3 tbsp plain flour

2 tbsp sugar

1 tsp baking powder

1 tsp vanilla essence

1 pinch of salt

2 eggs

A generous splash of milk (about 50-75ml)

20g flaked almonds

3 tbsp yoghurt (any flavour)

A handful of raspberries (about 75g)

1. In a large bowl mix together all your dry ingredients: flour, sugar, baking powder and salt.

2. Add the eggs and mix everything together until well combined and there are no visible lumps. You really don’t need a mixer for this; a large spoon will do just fine.

3. Stir in the vanilla essence.

4. Slowly add the milk. I tend to just eyeball the measurements. You want a pancake batter that is clearly liquid but not actually watery in its consistency.

5. In a large frying pan heat a tsp of butter or oil over a medium heat. Once it’s hot add about a ladle full of pancake batter. The aim here is to use just enough to cover most of the pan.

6. Once small air bubbles/holes start to form on the upper side of the pancake it should be ready to flip. Cook for about another minute on that side and it should be ready to heat.

7. Spoon a generous amount of yogurt on top of your pancakes and garnish with raspberries and almonds.

About Flora Renz

Currently compensating for all my failings as a PhD student by eating my way around London and bribing my entire department with baked goods. Still unsure if I want to be Nigella or marry her. Definitely want to live in a gingerbread house. Think Beetroot is an abomination.