pancake perfection

Swapping bacon for berries is a healthier option, and using buttermilk instead of regular milk, ensures light, flu y pancakes. This is a recipe which originated with Annabel Langbein, but has been adapted slightly.

INGREDIENTS — MAKES 10

2 cups self-raising flour

1 Tsp baking powder

1/4 cup raw sugar

2 eggs

1 Tsp vanilla extract

2 cups buttermilk

Method

50g butter, melted, plus extra to cook

2 cups fresh raspberries and/or strawberries

Maple syrup

Separate the egg whites from the yolks. Whisk together the egg yolks, buttermilk and vanilla in a mixing bowl, then whisk in flour, sugar and baking powder.

Add butter and whisk until smooth. Beat the egg whites until sti , and then gently fold into the mix.

Leave to stand for 10 minutes before cooking to allow the gluten to relax.

Melt a little extra butter in a heavy-based frying pan. When it is hot and bubbling, drop in about a quarter cup batter from the end of a spoon.

Cook over a medium heat until bubbles form on the surface (2-3 minutes) then flip to cook the other side. Repeat until the mix is used.

Serve in a stack drizzled with maple syrup, and topped with fresh berries.