Melt in your mouth pancakes with zesty forest fruits.
Cooking time: 10 minutes
- 100g strawberries, hulled and halved
- 100g fresh raspberries
- 100g blueberries
- 3 tbsp maple syrup
For the pancakes
- 150g plain fl our
- ½ tsp baking powder
- pinch of salt
- 100ml buttermilk
- 3 eggs
- 1 tbsp maple syrup
- sunflower oil for cooking
Place the fruit and maple syrup in a saucepan and heat gently for 5 minutes. Remove from the heat and set aside.
Sift the fl our, baking powder and salt into a mixing bowl and make a well in the centre. Whisk the buttermilk and eggs in a separate bowl and pour into the well, along with the syrup. Whisk until it’s the consistency of a smooth cream.
Heat a little oil in a heavy-based pan over a medium heat and drop tablespoonfuls of the mixture into the hot pan. Cook for 2 minutes then flip over with a palette knife or spatula and cook the other side for 1 to 2 minutes, until golden. Keep the pancakes warm while you cook the remaining batter.
To serve, stack up a few pancakes on each serving plate, and top with a spoonful of the fruit. Serve warm.