for 12 pieces

Berries

250 g	blackberry, halved
250 g	blueberry
2 tbsp	icing sugar

Batter

250 g	white flour
½ tsp	salt
3 tbsp	sugar
¾ tsp	baking powder
¾ tsp	sodium bicarbonate
2 ½ dl	buttermilk
2	eggs
50 g	butter, melted, left to cool

Pancakes

	clarified butter
	icing sugar to dust

How it's done

Berries

Mix the blackberries and blueberries with the icing sugar, cover and set aside.

Batter

Place the flour and all the other ingredients up to and including the sodium bicarbonate in a bowl, mix and make a well in the centre. Combine the buttermilk, eggs and butter, gradually pour into the well while whisking, continue whisking until the batter is smooth.

Pancakes

Heat the clarified butter in a non-stick frying pan. Pour as much batter into the pan as it takes to make pancakes of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 1½ mins. until the undersides separate from the pan, toss the pancakes, cook for approx. 1 min., cover and keep warm. Prepare the remaining pancakes straight away. Serve the pancakes with the berries, dust with icing sugar.

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