Fluffy buttermilk pancake with berry sauce

INGREDIENTS

For the pancake:

2 cups plain flour

50g sugar

2 1/4 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

1/2 tablespoon salt

2 eggs

300ml buttermilk

50g unsalted butter melted

1 teaspoon vanilla extract

Strawberry and blueberry sauce:

200g sliced strawberries you can use either fresh or frozen berries

200g blueberries

75g sugar

1 teaspoon lemon zest

100ml water

1 tablespoon cornflour

2 teaspoons fresh lemon juice

METHOD

1 Sift together the dry ingredients flour, sugar, baking powder, bicarbonate of soda and salt .

2 In a separate bowl whisk the eggs, buttermilk, melted butter and vanilla extract. Combine dry and wet ingredients into a lumpy mixture.

3 Heat some butter in a frying pan over medium heat. Spoon in 1/3 of a cup of the batter into the pan. Flip to the other side once you see bubbles on top and the bottom is golden brown.

4 Serve hot with the strawberry and blueberry sauce.

5 For the sauce: Combine the strawberries and blueberries in a saucepan. Add sugar, lemon zest and water and stir over medium heat. Wait until all the sugar is dissolved. Stir often. Simmer for a few minutes until the berries are cooked.

6 In a bowl dissolve cornflour with a tablespoon of water and lemon juice. Add to starch mixture and keep stirring until sauce thickens. Increase heat a little and allow to boil while stirring.

7 Remove from heat and enjoy with pancakes.

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