Photo: Marina Oliphant
- 2 eggs separated
- 1 cup buttermilk
- 30g butter, melted
- 150g plain flour
- 1/4 tsp salt
- 1/2 tsp bicarbonate of soda
- Extra butter for cooking
- 500g assorted berries
- 50g unsalted butter
- 1 tab castor sugar or to taste
Beat egg yolks well, then whisk in buttermilk and melted butter.
Sift dry ingredients over egg mixture and fold in. When you are ready to cook pancakes, whisk egg whites to soft peaks and fold into batter. Lightly grease a heavy-based frying pan and ladle in about ¼ cup batter.
Cook until bubbles form on uncooked side. Flip with a wide spatula and cook other side. Transfer pancakes to a low oven.
Topping Heat butter and sugar in another frying pan. Whilst butter is foaming, drop in the berries. Reduce heat to moderate and cover the pan for about 5 minutes. Uncover. The juices should be flowing and the berries softened without losing too much of their shape. Spoon generously over the pancakes.
Offer thick yoghurt or mascarpone.
- Occasion - Family meals