• 1 tablespoon lemon juice
  • 200 milliliters milk
  • 1 egg
  • 3/4 cup self rising flour
  • 1/2 cup whole wheat flour
  • salt
  • 200 grams blackberries


  1. For the buttermilk, add lemon juice to milk and let rest for 10 minutes.
  2. Stir well. In a bowl, mix egg yolk, flour, buttermilk, and a pinch of salt.
  3. Stir well until mixture is smooth.
  4. Beat egg white until stiff and fold into batter.
  5. In a nonstick skillet or crepe maker, pour half a scoop of pancake dough.
  6. Place blackberries to taste on top of batter and gently press each one into batter.
  7. When bubbles start appearing on the surface, flip pancake and cook on other side.
  8. Serve plain or with mixed berry sauce, cinnamon, powdered sugar, maple syrup or honey.
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