40gvinegaromit if using buttermilk or dairy-free milk
290gplain flourgluten-free if required
100-130gsugar of choice
60gmelted butter or light tasting oil
1egg
2tspvanilla bean paste or extract
1tbspbaking powder
Toppings
150gfresh strawberriessliced
80gfresh blueberriessliced
80gfresh raspberriessliced
80gfresh blackberriessliced
or 300 g frozen mixed berries(it will take longer to cook)
Sweet Lemon Sauce
100gfresh lemon juice
100gwater
100gsugar of choice
1tsplemon zestfinely grated
1Tbspcornflour mixed with 1 Tbsp water
Instructions
Add milk and vinegar to mixer bowl if using, and allow to sit for 5 min while you preheat oven to 200℃ or 392℉ fan-forced and lightly grease and line baking tray with baking paper.
Add remaining batter ingredients to mixer bowl. Blend for 10 sec/speed 5/MC on. Scrape bowl down and repeat for 5 sec/speed 3/MC on.
Pour batter into prepared baking tray and tap on bench 6 times to remove air bubbles.
Arrange berries or toppings as desired (Tip: if using fresh fruit, slice it thin so it doesn't sink! ).
Pop in the oven and bake for 12-15 min until golden brown and a skewer comes out clean. If using a smaller baking tray or frozen berries, it may take longer to bake.
In a clean mixer bowl add lemon juice, water, sugar and lemon zest. Cook for 5 min/100℃/speed 2/MC on.
Add cornflour mixture to mixer bowl and cook for 2 min/100℃/speed 2/MC on.
Allow pancake to cool on bench for 5 min before cutting up and serving with fresh cream and drizzled with the Sweet Lemon Sauce.