PANCAKES WITH CHEESE AND HAZELNUTS
Prep time 10 mins Cooking time 15 mins Serves 4 125g flour 1 tsp baking powder A small pinch of salt 80g caster sugar 1/2 tsp mixed spice powder 3/4 cup buttermilk 1 egg, separated 40g butter, melted 1/2 cup fresh or frozen blueberries, defrosted, plus extra to garnish Butter, for cooking Mascarpone, for spreading 4 tbsp cup golden syrup, for drizzling CARAMELISED HAZELNUTS 75g sugar 1/4 cup water 25g hazelnuts, shelled and toasted 1 To make the pancakes, sift the flour and baking powder into a bowl, stir in the salt, sugar and mixed spice. 2 Make a well in the centre and add the buttermilk, egg yolk and melted butter. Mix well then stir in the blueberries. 3 Beat the egg white until soft peaks form and fold it through the mixture. 4 Heat a little butter in a non-stick frying pan. Pour a ladleful of the mixture into the pan, cook until golden; remove and keep warm. Repeat with the remaining mixture. 5 To caramelise the hazelnuts, heat the sugar and water in a pan. Stir until the sugar melts, bring to the boil and simmer for 5 minutes until the syrup is golden. Toss in the hazelnuts, coat them well with syrup, then place them on a lined baking tray. 6 To assemble, spread each pancake with mascarpone, sprinkle over the hazelnuts and extra berries, and drizzle with golden syrup. Serve immediately.