Recipe and Styling Raphaella Frame Photograph Russell Smith
2 cups cake flour
20ml baking powder
a pinch of salt
60ml caster sugar
15ml vegetable oil
200g fresh mixed berries (blueberries, raspberries, cherries, blackberries)
golden syrup and vanilla
ice cream, to serve
To make the pancake batter, sift the flour, baking powder and salt together. Add the sugar, eggs, milk and oil, and beat until smooth. Leave to stand for half an hour, then fold in the mixed berries.
Heat a nonstick frying pan over a medium heat and drop spoonfuls of the mixture into the pan to form a pancake of about 10cm to 12cm in diameter. When the mixture begins to bubble, flip the pancake over and cook through. Remove from the pan and cover with a clean, dry tea towel until serving with syrup and scoops of vanilla ice cream.
Makes about 12–14 pancakes
This recipe was originally published in the 2012 House and Leisure Food issue.