Making your own pancake batter is quick, easy and worth the effort. This fruity variation is brimming with fresh and seasonal berries, with the surprise addition of lime and mint for a naturally sweet alternative to maple syrup. And, don't skimp on the mascarpone!
- 2 cups seasonal berries
- 1 tbsp dried cranberries
- 1 tbsp goji berries
- ¼ bunch mint, leaves picked
- Juice of 1 lime
- 1 tbsp raw sugar
- ¼ cup sugared almonds, coarsely chopped
- 225 g (1 ½ cups) self-raising flour
- 1 tsp baking powder
- 1 tbsp raw sugar
- 2 tsp vanilla essence
- 1 egg, lightly beaten
- 200 ml milk
- 50 g butter, melted, plus extra, for greasing
- 125 g fresh blueberries
- To serve, mascarpone
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the batter, place all the ingredients except the blueberries in a bowl and stir with a wooden spoon to combine well. Stand for at least 15 minutes.
Place the fresh and dried berries in a bowl. Add the mint, lime juice and sugar and toss to combine well, then set aside.
Place a large non-stick frying pan over medium heat and lightly grease with butter. Pour batter (about ¾ cup per pancake for large pancakes) into the pan and cook for about 2 minutes or until you start to see bubbles appear. Place 5 or so blueberries on top of each pancake, then turn and cook the other side. Once cooked, pile on top of each other. Top with a spoonful of mascarpone cream, then the fruit mixture. Scatter with the chopped almonds and serve immediately.