Ingredients Jump to Instructions ↓

  1. 1 1/2 cups (185 g) self-raising flour

  2. 1/2 teaspoon baking powder

  3. 2 tablespoons caster sugar

  4. 2 eggs, lightly beaten

  5. 1 1/4 cups (315 ml) milk

  6. 240 g frozen blackberries, thawed

  7. 30 g butter Sauce

  8. 20 g butter

  9. 1/2 cup (115 g) firmly packed soft brown sugar

  10. 1/2 cup (125 ml) cream

  11. 2 tablespoons chopped pecans

Instructions Jump to Ingredients ↑

  1. Method : Sift the flour, baking powder and sugar into a large bowl and make a well in the centre. Add the combined egg and milk to the well and whisk to form a smooth batter. Fold in the blackberries. Heat a frying pan and lightly grease with some of the butter. Pour 1/4 cup (60 ml) batter into the pan and cook the pancake for 1 minute, or until bubbles appear on the surface. Gently turn the pancake over and cook the other side. Transfer to a plate and keep warm. Repeat with the remaining batter, adding more butter as needed, to make seven more pancakes. To make the sauce, place the butter, brown sugar and cream in a saucepan and stir over low heat for 4 minutes, or until the sugar has dissolved and the butter has melted. Stir in the chopped pecans. Place two pancakes on each serving plate and generously drizzle with the sauce. Serve with ice cream.


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