Ingredients
2 cups plain flour or use (Gluten-free SR flour and leave out baking powder)
1/3 cup sugar/honey
2 tsp bicarbonate of soda
1 1/2 cups buttermilk or yogurt
1 egg
2 tsp vanilla extract
50g butter, melted
Toppings:
raspberries, blueberries, yogurt, honey, and berry compote
Instructions
Preheat oven to 180’C. Grease and line a 3cm-deep, 24.5cm x 37.5cm baking dish with baking paper, extending paper 2cm above edges of tray.
Whisk flour, sugar, baking powder, and a pinch of salt together in a large bowl. Make a well in the centre. Whisk buttermilk, egg, and vanilla in a large jug. Add buttermilk mixture to well. Whisk until just combined.
Spread batter into prepared tray. Smooth top. Top with berries, gently pressing into batter. Bake for 10-15 minutes or until a skewer inserted into the centre comes out clean.
Dust pancake with icing sugar(optional). Top with more berries yogurt, honey, and berry compote.