Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 1teaspoons baking powder (for pancake)
- 1 3/4 cup self-raising flour (for pancake)
- 300milliliter double cream (to serve)
- 1tablespoons icing sugar (plus extra to dust, for raspberry sauce)
- 1/4 cup butter, melted (plus extra to grease, for pancake)
- 1teaspoons vanilla extract (for pancake)
- 125grams fresh raspberries (or frozen, thawed and extra 125g for raspberry sauce)
- 1/3 cup buttermilk (for pancake)
- 2 eggs (for pancake)
- 2tablespoons caster sugar (for pancake)
Nutrition per serving
1070kJ / 254Cal
1070 Kilojoules or 254 Calories
12% of daily energy intake*
Protein
4.0grams
Fat
17.1grams
Carbs
20.4grams
Sugars
6.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
purée raspberries until smooth. Sieve and discard seeds.
Step 2 of 7
Sift flour, baking powder and a pinch of salt together in a bowl. Stir in sugar. Add white choc chips.
Step 3 of 7
Whisk puréed raspberries, eggs, buttermilk and vanilla in a bowl. Add to dry ingredients with melted butter and stir until smooth.
Step 4 of 7
Heat a large frying pan or flat grill plate over medium-low heat. Grease with a little extra butter.
Step 5 of 7
Add 1/4 cup batter to the pan for each pancake. Cook in batches, being careful not to crowd the pan, for 2-3 minutes or until edges are set and bubbles appear on surface. Flip over and cook for 1 minute. Keep warm.
Step 6 of 7
To make the sauce, place raspberries in a pan with icing sugar. Heat gently until soft and slightly juicy.
Step 7 of 7
Serve pancakes topped with sauce and cream, and dusted with icing sugar.
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