Custard Pancakes

Serves  makes 6 large or 12 small

Time 15 minutes

Ingredients

1 cup self-raising flour

¼ tsp bicarbonate of soda

¼ cup caster sugar

1 egg

¾ cup custard + extra to drizzle on top

½ cup milk

6 tbsp butter

½ cup blueberries

½ cup raspberries

Handful of macadamia, chopped

Icing sugar, to dust on top

Method

Into a bowl, sift the flour and bicarb soda. Add the sugar and mix to combine. 

In a separate bowl, whisk together the egg, custard and milk until combined. 

Add wet ingredients to dry ingredients and mix until a smooth pancake batter consistency.

Heat a heavy-based frying pan over medium-low heat. Add 1 tbsp of butter to the pan. When the butter has melted, add 1 ladle of pancake batter to the pan. Cook until bubbles appear on top. Flip and cook for another couple of minutes. Remove and repeat with the remaining butter and pancake mix. 

Serve pancakes topped with fresh berries, chopped macadamia, an extra drizzle of custard and a dust of icing sugar.