• •200 g self-raising flour
• •2 tbsp caster sugar
• •1 tsp baking powder
• •0.25 tsp salt
• •1 piece large egg
• •200 ml whole milk
• •1 tsp vanilla extract
• •30 g butter (melted, plus extra for cooking)
• •300 g mixed berries (strawberries, blueberries, raspberries)
• •2 tbsp caster sugar for compote
• •1 tbsp lemon juice

Instructions

1. 1
   Ingredients for this step:

   • •300 g mixed berries
   • •1 tbsp lemon juice
   • •2 tbsp caster sugar for compote

   Make the berry compote first. Place 200g of the mixed berries in a saucepan with 2 tbsp sugar and the lemon juice. Cook over medium heat for 5-6 minutes, stirring occasionally, until the berries break down. Remove from heat and stir in the remaining fresh berries.

   ⏱️ Timer: 6:00

2. 2
   Ingredients for this step:

   • •1 tsp baking powder
   • •2 tbsp caster sugar
   • •200 g self-raising flour
   • •0.25 tsp salt

   In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. 3
   Ingredients for this step:

   • •1 piece large egg
   • •200 ml whole milk
   • •30 g butter
   • •1 tsp vanilla extract

   In a separate jug, whisk together the egg, milk, vanilla extract, and melted butter.

4. 4

   Pour the wet ingredients into the dry and fold gently until just combined. Do not over-mix. Let the batter rest for 5 minutes.

   ⏱️ Timer: 5:00

5. 5
   Ingredients for this step:

   • •30 g butter

   Heat a large non-stick frying pan over medium-low heat. Add a small knob of butter.

6. 6

   Ladle roughly 3 tablespoons of batter per pancake into the pan. Cook for 2-3 minutes until bubbles appear on the surface and the edges look set.

   ⏱️ Timer: 3:00

7. 7

   Flip the pancakes and cook for a further 1-2 minutes until golden underneath. Repeat with remaining batter.

   ⏱️ Timer: 2:00

8. 8

   Stack 3-4 pancakes per person, spoon over the warm berry compote, and drizzle generously with maple syrup.