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Breakfast Pancake with Berries and Lemon Butter

This light, fluffy oven pancake is studded with berries and served with tangy lemon butter. It makes a fuss-free weekend breakfast dish.

From the book


I’m not sure there’s anything better than pancakes for a weekend breakfast, unless it’s pancakes that don’t require standing and flipping at the stove. This recipe, inspired by my favourite Curtis Stone ricotta pancakes, will make the most beautifully light, fluffy oven pancake, with a crisp top and edges. If you haven’t got ricotta in the house, a tub of cottage cheese from the corner shop works perfectly as a replacement.

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50g unsalted butter
250g ricotta or cottage cheese
4 free-range eggs
200ml milk
50g caster sugar
150g plain flour
1 ½ tsp baking powder
Big handfuls of raspberries, blueberries and blackberries (frozen is fine here)
icing sugar, to dust
To serve:
100g softened unsalted butter
30g icing sugar
1 tbsp lemon juice
1⁄2 a lemon, zest and juice


Preheat the oven to 200°C fan/220°C/gas 7. Put the butter into the roasting tin and pop the tin into the oven for the butter to melt.

Beat the ricotta or cottage cheese, eggs, milk and sugar together, then pour in the melted butter from the tin. Stir through the flour and baking powder until smooth, then pour the batter into the hot buttery roasting tin.

Scatter over the berries, then return to the oven to bake for 25–30 minutes, until golden brown and well risen.

Meanwhile, beat the softened butter, icing sugar, lemon zest and juice together.

Dust the pancake with the icing sugar, then cut into slices and serve hot with the lemon butter alongside.


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From the book: The Quick Roasting Tin

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