Is there anything better than pancakes on the weekend? We don’t think so! Indulge in these buttermilk beauties.
1 cup (250g) self-raising flour
1 1/2 cups (375ml) buttermilk (see note)
200g frozen mixed berries
1 cup (250ml) maple syrup
1 vanilla bean, split
Mixed berries, extra, to serve
Place the flour in a large bowl and make a well in the centre. Add the egg and buttermilk and stir until well combined. Set aside for 30 minutes to rest.
Melt half the butter in a large non-stick frying pan over medium heat. Spoon 1/4 cup (60ml) of pancake mixture into the pan and sprinkle with mixed berries. Cook for 1 minute or until bubbles appear on the surface and pancakes are golden underneath. Turn and cook for 1 minute or until golden underneath. Transfer to a plate and cover with foil. Repeat with remaining batter and mixed berries, greasing pan between each batch.
Place the maple syrup in a small saucepan. Use a small, sharp knife to scrape the vanilla seeds into the maple syrup and add the bean. Place over low heat and cook, stirring, for 2 minutes or until heated through.
Place pancakes on serving plates and top with extra berries. Drizzle with maple syrup and serve immediately.