Bursting blueberry and strawberry pancake
- 125g self-raising flour
- ½tsp baking powder
- ½tsp ground cinnamon
- 2tbsp caster sugar
- 15g butter, melted and cooled, plus extra to grease
- 125ml semi-skimmed milk
- 1 egg, beaten
- ½tbsp vanilla bean paste
- 75g blueberries
- 100g strawberries, stems removed, halved
- ½tbsp icing sugar
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm ovenproof frying pan or 20cm x 30cm baking tray with butter.
Sift the flour, baking powder and cinnamon into a bowl and stir in the sugar. Whisk in the melted butter, milk, beaten egg and vanilla bean paste until smooth. Pour the batter into the pan or baking tray and smooth with the back of a spoon.
Sprinkle the blueberries and strawberries evenly over the batter. Bake on the middle shelf of the oven for 20-25 mins until golden, risen and a skewer comes out cleanly when inserted in the middle.
Leave to cool in the pan for 2 mins, then cut into 7 triangles and dust with the icing sugar before serving.