Neven Maguire's Fluffy Buttermilk Pancakes

INGREDIENTS

• 300g Self Raising Flour
• 300ml Buttermilk
• 2 Simply Better Corn Fed Eggs
• 1 Tsp Vanilla Extract
• 1 Tsp Baking Powder
• Knob of butter
• Pinch of Salt

To serve:

For the blueberry sauce:

• 100ml Simply Better Organic Grade A Canadian Maple Syrup
• 1 Punnet of Fresh Blueberries
• Juice and zest of half a lime
• 1 Tsp Cornflour, mixed with cold water (optional)

For the mixed berry compote:

• 1 Bag of Simply Better Expertly Grown Irish Strawberries
• 1 Jar of Simply Better Handmade Mixed Berry Preserve
• 1 Tsp Vanilla Extract

For the caramelised bananas:

• Simply Better Handmade Sea Salted Toffee Sauce or Simply Better Handmade Rum Butterscotch Sauce
• 3 Bananas
• 100g Pecan Nuts

METHOD

1. Place all of the pancake ingredients in a large bowl and whisk to combine. Leave to rest for 10 minutes before using.
2. Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
3. Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
4. To make the blueberry sauce, add the maple syrup, lime juice, zest and blueberries to a saucepan and simmer over a medium heat. For a slightly thicker sauce, add the cornflour to the sauce and cook through for 1–2 minutes.
5. To make the fruit compote, add the frozen mixed berries, berry preserve and vanilla to a saucepan and simmer over a medium heat for 4–5 minutes.
6. To make the caramelised bananas, heat the toffee sauce or rum butterscotch sauce in a small frying pan over a medium heat. Slice the bananas and add to the sauce pan along with the pecan nuts. Toss everything together to combine.