Fluffy pancakes with honeycomb and blackberries

WHIP up a batch of these fast and fluffy pancakes – they’re flippin’ fabulous.

MAKES: 12

PREP: 15 minutes COOK: 36 minutes

Ingredients

300g (2 cups) self-raising flour 55g (¼ cup) caster sugar

1 ½ tsp baking powder

375ml (1 ½ cups) milk

3 eggs

1 tsp vanilla extract

80g butter, melted, plus 1 cube, extra, cold

Method

cooled,

1. Sift the flour, sugar and baking powder into a large bowl. Use a spatula or wooden spoon to push mixture to the side of bowl, making a well in the centre.

2. Use a whisk to mix milk, eggs, vanilla and melted butter in a jug. Add to bowl. Whisk until just combined. (Don’t over mix.) Preheat oven to 120C/100C fanforced.

3. Heat a large frying pan over medium-low heat. Wrap the extra cold butter cube in paper towel and use to lightly grease the pan. Set butter aside until needed again.

4. Pour slightly heaped ¼ cupfuls of pancake mixture into the pan. Spread each to about 12cm diameter. (Depending on pan size, you may only fit 1 or 2 at a time.)

5. Cook for 2 minutes or until bubbles and holes appear on top and underneath is golden. (Watch the temperature. If too hot, pancake will burn before cooking through.)

6. Flip pancake. Cook for 1 minute or until cooked through. Transfer to oven to keep warm. Regrease pan. Repeat with remaining pancake mixture to make 12 pancakes in total.

7. Serve with whipped butter, honey with honeycomb and blackberries.

Recipe by Tracy Rutherford Photo by Brett Stevens