Easy

Pancakes with roasted vanilla bean berries

Name: Berry pancakes with vanilla and nectarines recipe
Yield: 4
Ingredients: 300g self-raising flour; 2 tsp baking powder; 2 tsp vanilla extract; 500ml mineral water; Vegetable oil, for cooking; 200ml creme fraiche; 75g macadamia; 300g fresh or frozen boysenberries; 300g frozen mixed berries; 400g nectarine; 60g brown sugar; 125ml cranberry juice; 2 vanilla beans, split lengthways, seeds scraped

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P106 Pancakes with roasted vanilla bean berries and nectarines

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by Tracey Pattison

Delicious Team

Feb 21, 2023

“To me, berries are a perfect fruit! Blitzed into ice cream, macerated, roasted, turned into jam or simply scattered straight from the punnet over your dessert (like these pancakes), it’s impossible to go wrong.” – Tracey Pattison

2 cups (300g) self-raising flour
2 tsp baking powder
2 tsp vanilla extract
2 cups (500ml) chilled sparkling mineral water
Vegetable oil, for cooking
200ml creme fraiche
1/2 cup (75g) macadamias, toasted, chopped

Roasted berries and nectarines

300g fresh or frozen boysenberries
300g frozen mixed berries
4 yellow-flesh nectarines (400g), quartered, stones removed
1/4 cup (60g) brown sugar
1/2 cup (125ml) cranberry juice (or fresh orange juice)
2 vanilla beans, split lengthways, seeds scraped

Method

1.

Preheat oven to 220°C/200°C fan-forced.
2.

For the roasted berries and nectarines, place all ingredients on a shallow baking tray, tossing to combine, then shake pan so fruit is in a single layer. Roast for 15-18 minutes until berries burst and release their juices, and nectarines start to soften and caramelise. Stand for 5 minutes to cool slightly before serving.
3.

Meanwhile, whisk flour and baking powder in a large bowl. Add vanilla and mineral water and whisk until just combined. (The mixture will still look a little lumpy, but that’s okay – if you over-whisk, the mixture becomes ‘tough’ and you won’t achieve fluffy pancakes.)
4.

Heat a large non-stick frypan over medium-high heat and brush with oil. Drop level 1/3 cup (80ml) measures of batter into pan and spread out to 10cm rounds. Cook, in batches, for 1-2 minutes each side until cooked, puffed and light golden. Transfer to a plate.
5.

Stack pancakes on plates, top with creme fraiche, spoon over the roasted vanilla bean berries and nectarines, and sprinkle with macadamias to serve.