Buttermilk Pancakes

Buttermilk pancakes:

• 535g plain flour
• 235g white sugar
• 2 whole eggs
• 365ml buttermilk
• 1 tsp vanilla essence
• 1 tsp ground cinnamon
• 100g butter, melted

Sift dry ingredients into a bowl, make a well in centre and slowly add combined eggs, buttermilk and vanilla. Mix to a smooth batter — free from lumps. Mix in melted butter and leave to rest for 3 hours.

To cook, heat a frypan over medium heat, grease lightly with paper towel dipped in butter — wipe most out. Use a small ladle to drop batter into pan. Flip pancakes when bubbles come to surface of pancake and are lightly set. Cook other side until golden. Keep warm while cooking remaining batter.

Raspberry cardamom coulis:

• 500g fresh raspberries
• 250g white sugar
• 10g ground cardamom
• 20ml water

Combine all ingredients, bring to boil, simmer until sugar has dissolved. Puree, strain and chill. Store covered in refrigerator.

Red fruit salad:

Use red seasonal fruit of your choice, a good selection at the moment includes raspberries, strawberries, cherries, blackberries.

Caramelised yoghurt:

Drain 500g full-cream natural yoghurt overnight in muslin hanging over a bowl in the refrigerator. Heat 150g brown sugar in microwave on high for 70 seconds. While still hot, stir into cold drained yoghurt.