Garden Berry Waffles

Waffles truly are waffley versatile. They’re delicious sweet or savoury with a delectable array of tempting toppings and and accompaniments.

This is my new favourite way to munch sweet waffles. The combination of juicy berries, crunchy nuts and sweet syrup with the warm, fluffy waffles is pretty much perfection on a plate.

Of course you do need a waffle machine to make the actual waffles at home (I picked up mine from a well known discount supermarket some years ago). But if you don’t have one fear not, this would be just as fabulous with a stack of hot pancakes. And let’s be honest this would be ready in mere minutes if you decided to opt for shop bought waffles. There’s no shame in keeping it real.

And if you do want to try this with pancakes I use the exact same ingredients for pancakes as I do for the waffles and just cook them in a standard non stick pan.

Garden Berry Waffles

Serves 4


  • A big rounded tablespoon of butter
  • 300ml milk
  • 2 eggs
  • 225g self raising flour
  • 1 level teaspoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Berries
  • Pecans
  • Maple syrup
  • Peanut or almond butter (optional)


  • Melt your butter in a pan then leave it to cool slightly while you get on with your measuring and weighing.
  • Mix together the milk, eggs and vanilla, whisk.
  • Now add the flour, baking powder and sugar. Whisk again.
  • Pour in the melted butter and whisk for the final time.
  • Cook your waffles in your machine. Keeping them warm in a low oven as you go.
  • To assemble, pop a couple of waffles onto each plate, strew with berries and nuts and drizzle generously with maple syrup.
  • If you fancy, dollop over a little peanut or almond butter.

Fluffy Banana Pancakes

We eat pancakes for a lovely relaxing weekend breakfast fairly regularly, simply because the kids love them. When my son asked for them recently I felt like I needed to jazz things up a bit, I do tend to get bored quite easily.

I’ve tried a few different jazzy additions to my pancake batter like blueberries, raspberries, chocolate chips and seeds but these banana beauties seem to impress the most.

A banana pancake might sound rather humble but it tastes anything but. The flavour is actually quite subtle but that is to its merit and it is matched by an equally delicate whiff of vanilla. What’s more, adding a mashed up banana to my pancake mix seems to make them lighter and fluffier, almost cloud like.

So roll up your sleeves and get whisking, banana pancakes are calling.

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Fluffy Banana Pancakes Recipe

Serves 5 – 6 hungry pancake lovers


  • 450ml milk (plant milk will work but I tend to use semi-skimmed)
  • 3 eggs
  • 1 banana, mashed to a puree
  • 1 teaspoon of good quality vanilla extract
  • 1 teaspoon of caster sugar
  • 330g plain flour
  • 3 heaped teaspoons of baking powder


  • First of all decide if you want to serve these as soon as they are cooked to eagerly waiting greedy people, or if you want to serve them all as a big stack once you’ve cooked them all. If you want to cook them all before serving, pop your oven on to about 100C and pop in a baking tray with a bit of foil over it so that you can keep the pancakes warm and soft.
  • In a large jug thoroughly whisk the eggs, milk and vanilla then whisk in the banana and sugar.
  • Mix the flour and baking powder together then add this to the other ingredients and whisk again.
  • Heat a pan to a medium heat and smear a very small amount of butter or oil in your pan.
  • Drop large tablespoons of pancake batter into the pan and cook for a couple of minutes. I can usually get 3 at a time in my pan.
  • Flip over your pancakes once they are golden and cook for a further minute on the other side. You should see them puff up nicely.

Warning! One of the best pieces of culinary advice I have ever received is NEVER PAT A PANCAKE or press down on it or it will loose it’s puff! If we wanted a flat pancake we’d be making crepes.

  • Keep cooking in batches until you have used all the batter.
  • Serve with more banana, honey, pecans, chocolate spread or, my fave, blueberries and maple syrup.