FLUFFY STRAWBERRY SHORTCAKE PANCAKES

SERVES 6

PREP AND COOK: 45 MINS 1½ cups buttermilk

2 eggs, lightly beaten

2 tsps vanilla extract

1¾ cups self-raising flour 2 tblsps caster sugar

Melted unsalted butter, for

greasing

Icing sugar mixture, to serve FILLING

125g cream cheese, softened ¼ cup caster sugar

300ml tub thickened cream 250g punnet strawberries,

hulled, chopped

SAUCE

250g punnet strawberries,

hulled, sliced

⅓ cup raspberry conserve

1 Pour buttermilk into a large jug. Add eggs and vanilla. Whisk until smooth.

2 Combine flour and sugar in a large bowl. Whisk in milk mixture until smooth.

3 Grease a large, non-stick frying pan with melted butter. Heat over a medium to low heat. Pour in ¼ cup batter, spreading to an 8cm round.

Repeat to make another two pancakes.

4 Cook for about 2 minutes, or until bubbles appear on surface. Turn over. Cook for a further 2 to 3 minutes, or until golden underneath. Remove. Repeat with remaining melted butter and batter to make 12 pancakes in total.

5 To make filling, beat cream cheese and sugar in an electric mixer until smooth. Add cream. Beat until thickened. Fold in strawberries.

6 To assemble, place six pancakes in a single layer on a tray. Spread each with 2 tblsps filling. Top with remaining pancakes. Spoon remaining filling over top. Refrigerate, loosely covered with plastic wrap, for 30 minutes.

7 To make sauce, combine strawberries and conserve in a medium saucepan over a medium heat. Stir until conserve is melted. Bring to a boil. Remove. Cool slightly. 8 Just before serving, spoon sauce over stacks. Dust with sifted icing sugar.