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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

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.


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.