serves
4
prep
20 minutes
cook
10 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 2 cups seasonal berries
- 1 tbsp dried cranberries
- 1 tbsp goji berries
- ¼ bunch mint, leaves picked
- Juice of 1 lime
- 1 tbsp raw sugar
- ¼ cup sugared almonds, coarsely chopped
Batter
- 225 g (1 ½ cups) self-raising flour
- 1 tsp baking powder
- 1 tbsp raw sugar
- 2 tsp vanilla essence
- 1 egg, lightly beaten
- 200 ml milk
- 50 g butter, melted, plus extra, for greasing
- 125 g fresh blueberries
- To serve, mascarpone
Instructions
To make the batter, place all the ingredients except the blueberries in a bowl and stir with a wooden spoon to combine well. Stand for at least 15 minutes.
Place the fresh and dried berries in a bowl. Add the mint, lime juice and sugar and toss to combine well, then set aside.
Place a large non-stick frying pan over medium heat and lightly grease with butter. Pour batter (about ¾ cup per pancake for large pancakes) into the pan and cook for about 2 minutes or until you start to see bubbles appear. Place 5 or so blueberries on top of each pancake, then turn and cook the other side. Once cooked, pile on top of each other. Top with a spoonful of mascarpone cream, then the fruit mixture. Scatter with the chopped almonds and serve immediately.
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.
