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Pancakes anyone?

A recipe from

What could be better than having three of the best ingredients in one mouthful? Only the addition of my all time favourite breakfast staple – pancakes!

Banana, raspberry and butterscotch pancake stack

Serves 8

Pancake batter

250g cake flour
10ml baking powder
A pinch of salt
2 extra large eggs
125ml canola oil
5ml vinegar
750ml milk
125ml butterscotch (pg)
25g sweet spiced sugar (pg)
60ml lemon juice
400g raspberries, slightly mashed
4 bananas, sliced
200g strawberries

To make the pancake batter
Sift the dry ingredients. Whisk together the eggs oil and vinegar and beat together with the dry ingredients. Slowly add the milk and continue beating until you have a smooth silky pancake batter.

Cooking the pancakes
Heat a large non-stick frying pan over a medium heat. Add a drop of oil, and pour in half a soup ladle of pancake batter, swirl the pan until it is completely covered and cook for 2 minutes, until the base is golden brown and the ends of the pancake start to curl. Turn the pancake over using a spatula and cook for a minute. Remove and set aside. Make 10 pancakes, placing a sheet of baking paper between each pancake.

To assemble the stack

Spread a thin layer of butterscotch on half the pancakes and sprinkle sweet spiced sugar and lemon juice on the other half. Layer them alternating the toppings – raspberries and bananas.