Fluffy pancakes with honeycomb and blackberries recipe

6 Method Steps

Step 1

Sift the flour, sugar and baking powder into a large bowl. Use a spatula or wooden spoon to push mixture to the side of bowl, making a well in the centre.

Step 2

Use a whisk to mix milk, eggs, vanilla and melted butter in a jug. Add to bowl. Whisk until just combined. (Don’t overmix.) Preheat oven to 120C/100C fan forced.

Step 3

Heat a large frying pan over medium-low heat. Wrap the extra cold butter cube in paper towel and use to lightly grease the pan. Set butter aside until needed again.

Step 4

Pour slightly heaped 1/4 cupfuls of pancake mixture into the pan. Spread each to about 12cm diameter. (Depending on pan size, you may only fit 1 or 2 at a time.)

Step 5

Cook for 2 minutes or until bubbles and holes appear on top and underneath is golden. (Watch the temperature. If too hot, pancake will burn before cooking through.)

Step 6

Flip pancake. Cook for 1 minute or until cooked through. Transfer to oven to keep warm. Regrease pan. Repeat with remaining pancake mixture to make 12 pancakes in total.