Ben’s blueberry pancake stack

Ingredients

• 2 cups seasonal berries
• 1 tbsp dried cranberries
• 1 tbsp goji berries
• ¼ bunch mint, leaves picked
• Juice of 1 lime
• 1 tbsp raw sugar
• ¼ cup sugared almonds, coarsely chopped

Batter

• 225 g (1 ½  cups) self-raising flour
• 1 tsp baking powder
• 1 tbsp raw sugar
• 2 tsp vanilla essence
• 1 egg, lightly beaten
• 200 ml milk
• 50 g butter, melted, plus extra, for greasing
• 125 g fresh blueberries

To serve, mascarpone

Skill Level

Medium

Method

To make the batter, place all the ingredients except the blueberries in a bowl and stir with a wooden spoon to combine well. Stand for at least 15 minutes.

Place the fresh and dried berries in a bowl. Add the mint, lime juice and sugar and toss to combine well, then set aside.

Place a large non-stick frying pan over medium heat and lightly grease with butter. Pour batter (about ¾  cup per pancake for large pancakes) into the pan and cook for about 2 minutes or until you start to see bubbles appear. Place 5 or so blueberries on top of each pancake, then turn and cook the other side.  Once cooked, pile on top of each other. Top with a spoonful of mascarpone cream, then the fruit mixture. Scatter with the chopped almonds and serve immediately.