What better way to enjoy food than sharing? This dish is a joy-inducing crowd-pleaser and ideal for a lazy weekend brunch with family and friends.
I think that it works best in a cast iron skillet or small oven-proof pan (about 23cm), but a baking tin will suffice if you don’t have one.
Ingredients: (serves 4)
- 3 eggs
- 1 tsp vanilla extract
- 250ml milk
- 150g self-raising flour
- 20g butter
- 175g blueberries or raspberries
- 2 tbsp maple syrup
- Crème fraîche to serve
- Icing sugar to dust
- Pre-heat your oven to 180°C (160°C fan).
- Whisk the eggs, milk and vanilla together in a large bowl.
- Sift in the flour and mix to make a batter.
- Heat the butter in a 23cm baking tin or pan in the oven. Once melted, carefully swirl it around, pour in the batter and sprinkle over a handful of blueberries or raspberries (about 50g).
- Bake for 20-25 minutes until golden and cooked through.
- Whilst the pancake is baking, pop the remaining soft fruit in a small pan with the maple syrup and cook over a low heat, stirring frequently until it turns into a sauce.
- Dust the pancake with icing sugar and serve with a dollop of crème fraîche and the sauce. Do be careful with the pan – it’ll be hot hot hot.
This is a great way to use up frozen berries (i’m forever popping the last few from the fridge into a freezer bag before they turn).