Ingredients
- 100 g of strawberries, hulled and halved
- 4 tbsp of maple syrup
- 100 ml of buttermilk
- 100 g of blueberries
- 100 g of raspberries
- 0.5 tsp of baking powder
- 3 eggs
- 2 tbsp of sunflower oil, for cooking
- 150 g of plain flour
Method
Step 1
Place the fruit and 3 tbsp maple syrup in a saucepan and heat gently for 5 minutes. Remove from the heat and set aside.Step 2
Sift the flour, baking powder and salt into a mixing bowl and make a well in the centre. Whisk the buttermilk and eggs in a separate bowl and pour into the well, along with 1 tbsp syrup. Whisk until it’s the consistency of a smooth cream.Step 3
Heat a little oil in a heavy-based pan over a medium heat and drop tablespoonfuls of the mixture into the hot pan. Cook for 2 minutes then flip over with a palette knife or spatula and cook the other side for 1 to 2 minutes, until golden. Keep the pancakes warm while you cook the remaining batter.Step 4
To serve, stack up a few pancakes on each serving plate, and top with a spoonful of the fruit. Serve warm.