The perfect breakfast or brunch meal.
Ingredients
- 2 cups (500ml) cake flour (all-purpose)
- 10ml (2 teaspoons) baking powder
- 100ml sugar
- 2 large eggs (separated)
- 2 tablespoons melted butter
- 2 cups (500ml) milk
- 2 teaspoons vanilla essence
For the berry sauce
- 125g blueberries
- 125g raspberries
- 125g strawberries
- ¼ cup sugar
- juice of half a lemon
Method
- Separate the egg whites and egg yolks into two separate bowls.
- Beat egg whites to stiff peaks and set aside.
- Whisk together milk, vanilla essence, melted butter, sugar, and egg yolks.
- Sift dry ingredients and add sugar. Add to wet ingredients. Whisk until the batter is smooth.
- Fold in the egg white.
- Allow to stand for 30 minutes.
- Fry on a dry non-stick pan on medium heat.
- Once you see bubbles forming on top, turn and cook the other side until golden.
For the berry sauce
- Wash the berries and drain well.
- In a small saucepan, place the berries, sugar, and lemon juice and bring to a boil.
- Simmer for 5 minutes and remove from heat.
Serve the pancakes with fresh berries and whipped cream
