PANCAKES WITH ROASTED VANILLA BEAN BERRIES AND NECTARINES

SERVES 4 (MAKES 12 PANCAKES)

2 cups (300g) self-raising flour

2 tsp baking powder

2 tsp vanilla extract

2 cups (500ml) chilled sparkling

mineral water Vegetable oil, for cooking 200ml creme fraiche

1/2 cup (75g) macadamias, toasted,

chopped

ROASTED BERRIES AND NECTARINES

300g fresh or frozen boysenberries 300g frozen mixed berries 4 yellow-flesh nectarines (400g),

quartered, stones removed

1/4 cup (60g) brown sugar

1/2 cup (125ml) cranberry juice

(or fresh orange juice)

2 vanilla beans, split lengthways,

seeds scraped

Preheat oven to 220°C/200°C fan-forced. For the roasted berries and nectarines, place all ingredients on a shallow baking tray, tossing to combine, then shake pan so fruit is in a single layer. Roast for 15-18 minutes until berries burst and release their juices, and nectarines start to soften and caramelise. Stand for 5 minutes to cool slightly before serving.

Meanwhile, whisk flour and baking powder in a large bowl. Add vanilla and mineral water and whisk until just combined. (The mixture will still look a little lumpy, but that’s okay – if you over-whisk, the mixture becomes ‘tough’ and you won’t achieve fluffy pancakes.)

Heat a large non-stick frypan over medium-high heat and brush with oil.

Drop level 1/3 cup (80ml) measures of batter into pan and spread out to 10cm rounds. Cook, in batches, for 1-2 minutes each side until cooked, puffed and light golden. Transfer to a plate.

Stack pancakes on plates, top with creme fraiche, spoon over the roasted vanilla bean berries and nectarines, and sprinkle with macadamias to serve.