Hot cakes with mixed berries and ice-cream

Bursting with berry-rich flavour, Chef Mark Miller's fluffy pancakes are perfectly complemented by maple syrup and ice-cream

Serves 2


For the pancakes

  • 1 & ½ cups self raising flour
  • 1 tsp baking powder
  • ¼ cup caster sugar
  • 2 eggs, lightly beaten
  • 60g butter, melted, cooled
  • 250ml milk
  • ½ tsp vanilla essence
  • Toasted coconut flakes
  • Vanila ice-cream
  • Powder sugar
  • Maple syrup

For the berry compote

  • 500g frozen mixed berries
  • 1 tbsp sugar
  • 1 tsp vanilla essence
  • ½ cinnamon stick


  1. Stir flour and baking powder into a medium mixing bowl.
  2. Stir in sugar. Combine eggs, butter, milk & vanilla essence into a jug.
  3. Pour in the bowl, use a whisk to mix to a smooth batter. Cover in plastic for 10 minutes.
  4. In the meantime, add frozen berries, sugar, vanilla essence and cinnamon stick into a pot to reduce for 10 mins on a low heat. Leave to cool.
  5. Back to the pancakes: heat a medium non-stick frying pan over medium-low heat. Lightly oil with cooking spray.
  6. Pour ¼ cup of the batter into the pan and cook until small bubbles appear on the surface.
  7. Turn over and cook until golden and cooked through.Place pancakes on plate and pour the appropriate amount of compote to your liking.
  8. Scoop some ice-cream on top of it, garnish with coconut flakes and powder sugar. Pour some madle syrup on top until satisfied.  

Don't have time to make your own from scratch? Grab a pancake stack from Two Buoy's in St.Julian's and you won't be disappointed !