Chef’s note : You can adjust this recipe to include any of your favourite seasonal fruits, as well as a selection of nuts, icing sugar or even crispy bacon.
To make the pancake batter – whisk the buttermilk, milk, egg, sugar and vanilla together in a large mixing bowl. Sift in the flour, whisking continuously to form a smooth batter.
Place a knob of butter into a non-stick pan over a medium heat. Ladle a circle of batter into the pan and cook until golden brown on the bottom, then flip and repeat. Transfer to a plate and keep warm, working through the remaining batter.
To serve – place some strawberries and banana onto each plate. Top with a pancake, and continue layering with fruit and pancakes. Finish with a knob of butter, a good drizzle of maple syrup and a scattering of edible flowers.
200ml full cream milk
1 tsp vanilla bean paste
1 tbsp caster sugar
125g self-raising flour
butter, for frying
1 banana, sliced
1 punnet strawberries, sliced