Light, fluffy and topped with a luscious vanilla cream.
Ingredients
Nutella & berry compote:
- 1 mug flour
- 1 mug of whole milk
- 1 large egg
- 1 heaped tsp baking powder
- 1 large pinch salt
- Butter for cooking
- Icing sugar for dusting at the end
Fresh berry compote:
- 1 punnet raspberries
- ½ punnet strawberries, quartered
- ½ tub blueberries
- ½ tub blackberries
- 2 tsp caster sugar
Vanilla bean cream:
- 250ml cream
- 3 tsp vanilla bean paste with beans
- 2 tbsp icing sugar
To serve:
Chocolate spread
Method
For the pancake mix:
- Place all the ingredients into a large bowl and mix until incorporated.
- Do not over-mix. Set aside for 10 minutes.
Cream:
- Place all the ingredients into a stand mixer and whip until stiff.
- Remove and spoon into a piping bag and place into the fridge until needed.
Berry compote:
- Sprinkle the sugar over the berries and fold until glossy.
- Set aside at room temperature
Pancakes:
- Heat a large non-stick frying pan.
- Add in a few knobs of butter and let it melt.
- Then dip a potato mash scoop into the mix and fill. One full scoop is a perfect size for a pancake. Cook 3-4 pancakes at a time.
- When bubbles start to form on the top the pancake is ready to flip. Cook 1-2 mins on each side.
To serve:
- Serve 2 pancakes per person with some Nutella or other chocolate spread.
- Dust with icing sugar then add a large rosette of vanilla bean cream followed by a decent spoonful of fresh berry compote.
