1 cup self-raising flour, sifted
¼ cup caster sugar
1 cup buttermilk
35g butter, melted
200g strawberries, halved
200g frozen raspberries
2 tablespoon caster sugar
1½ teaspoons vanilla essence
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.
Place flour and sugar in a bowl.
Whisk buttermilk, egg and butter. Pour over dry ingredients and whisk until combined.
Cook quarter of a cup of the mixture in a non-stick frying pan over medium heat. Remove and keep warm. Repeat with leftover mixture.
To make the vanilla-berry sauce, place berries, sugar and vanilla in a small pan over medium heat. Cook, stirring occasionally, until sugar has dissolved and the syrup has thickened slightly.
Drizzle sauce over pancakes.