serves
2
cook
30 minutes
serves
2
people
cooking
30
minutes
Ingredients
1 cup self-raising flour, sifted
¼ cup caster sugar
1 cup buttermilk
1 egg
35g butter, melted
200g strawberries, halved
200g frozen raspberries
2 tablespoons caster sugar, extra
1½ teaspoons vanilla essence
Natural yoghurt, to serve
Instructions
Place flour and sugar in a bowl. Whisk together buttermilk, egg and butter. Pour over dry ingredients and whisk until fully combined. Heat a lightly greased non-stick frying pan over medium heat. Place ¼ cup pancake mixture in pan. Cook until bubbles form on surface, turn and cook for another 1-2 minutes. Remove and keep warm. Repeat with remaining mixture. Place berries, sugar and vanilla in a small pan over medium heat. Cook, stirring occasionally, until sugar has dissolved and syrup has thickened slightly. Serve berries over pancakes with natural yoghurt, if desired. Serves 2.
Cook's Notes
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.
