Pancake perfection

Having pancakes for breakfast is a weekend classic from times gone by, but still popular if you have the time.

Swapping bacon for berries is a healthier option, and using buttermilk instead of regular milk, ensures light, fluffy pancakes. This is a recipe which originated with Annabel Langbein, but has been adapted slightly.

Ingredients — makes 10

2 cups self-raising flour
1 Tsp baking powder
1/4 cup raw sugar
2 eggs
1 Tsp vanilla extract
2 cups buttermilk
50g butter, melted, plus extra to cook
2 cups fresh raspberries and/or strawberries
Maple syrup

METHOD

1. Separate the egg whites from the yolks. Whisk together the egg yolks, buttermilk and vanilla in a mixing bowl, then whisk in flour, sugar and baking powder.
2. Add butter and whisk until smooth. Beat the egg whites until stiff, and then gently fold into the mix.
3. Leave to stand for 10 minutes before cooking to allow the gluten to relax.
4. Melt a little extra butter in a heavy-based frying pan. When it is hot and bubbling, drop in about a quarter cup batter from the end of a spoon.
5. Cook over a medium heat until bubbles form on the surface (2-3 minutes) then flip to cook the other side. Repeat until the mix is used.
6. Serve in a stack drizzled with maple syrup, and topped with fresh berries.