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  1. Home
  2. Food

Fluffy pancakes with berry-cherry syrup

These pancakes are stunners at brekkie or anytime. - by Ellie Vernon
  • 09 Aug 2019
Fluffy pancakes with berry-cherry syrup
Prep: 10 Minutes - Cook: 20 Minutes - Serves 12
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Ingredients

350g self-raising flour

2 tsp baking powder

¼ tsp ground cinnamon

Pinch salt

2 tsp caster sugar, plus extra 2 Tbsp

2 free-range eggs

325ml milk

150g buttermilk or natural yoghurt

200g fresh or frozen blueberries

150g frozen pitted cherries

1 tsp cornflour

1 tsp vanilla bean paste

Vegetable oil or olive oil, for frying

200g thick-cut streaky bacon or other bacon of choice

200g mascarpone

Maple syrup, to serve

Method

  1. To make pancake batter, sift the flour, baking powder, cinnamon and salt into a large bowl. Stir in caster sugar, mixing well. 

    Step @stepIndex

    Step 1   

  2. Make a well in the centre of the flour mixture. Whisk in eggs, milk and buttermilk until a smooth batter forms. If making ahead (up to one day), cover and chill until ready to cook. If using straightaway, set aside to rest for 20 minutes. 

    Step @stepIndex

    Step 2   

  3. Put blueberries, cherries, cornflour, extra sugar and vanilla in a medium saucepan. Stir until berries are coated in cornflour. Mix in 1 Tbsp water, then put over high heat and cook, stirring, until mixture boils for 1-2 minutes until syrupy with berries holding their shape. Set aside to cool to room temperature. Serve warm. 

  4. Heat a little oil in large, heavy-based frying pan over high heat. Wipe pan out with kitchen paper, leaving a fine coating of oil on the surface. Retain kitchen paper. Transfer pancake batter to a jug. 

    Step @stepIndex

    Step 4   

  5. When pan is hot, pour batter evenly into pan, making 3-4 pancakes 7-8cm in diameter, with plenty of space between them. Cook for about 2 minutes until underside is golden, bubbles on surface begin to break and edges begin to set.

    Step @stepIndex

    Step 5   

  6. Use an egg slice to flip pancakes carefully. Cook for a further 1-2 minutes. Transfer pancakes to a warm oven tray. Wipe a little more oil around pan using the same kitchen paper. Cook the rest of the batter. You should make about 12 pancakes. 

  7. Meanwhile, heat a large frying pan on high. Cook bacon for 3-4 minutes on each side until golden and crisp. Drain on paper towel and keep warm. If preferred, grill under a preheated grill, turning once. 

  8. When ready to serve, spread a dollop of mascarpone over each pancake. Stack pancakes with berry-cherry fruit and syrup, crispy bacon and a drizzle of maple syrup.

COOK'S TIPS

  • As the bacon cooks, brush it with maple syrup for a sticky sweet finish. Turn it regularly so it doesn't burn.
  • Pancakes can often turn out oval if poured straight from a bowl. For perfect round pancakes, hold the jug above the pan and pour even amounts in carefully.
  • Food
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Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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