Time: 25mins
Difficulty:

What you need

  • 3/4 cup self-raising flour
  • 1/2 tsp baking powder
  • 1 tbsp caster sugar
  • 250g (1 cup) Pauls Vanilla Custard
  • 2 eggs
  • 1 tbsp melted butter
  • 1 cup mixed fresh or frozen berries
  • Icing sugar, to serve
  • Maple syrup, to serve
  • Extra berries, to serve
  • Extra Pauls Vanilla Custard, to serve

How To Make It

  1. Place dry ingredients into a mixing bowl and stir to combine.
  2. In a separate small bowl, whisk together Pauls Vanilla Custard, eggs and the melted butter.
  3. Preheat pie maker.
  4. Add custard mixture to the dry ingredients and mix until combined.
  5. Gently stir berries into the batter.
  6. Add 1/4 cup of batter to each pie well, close cover and cook for 8 minutes or until puffed and golden in colour. Repeat with remaining batter.
  7. Allow pancakes to cool for a couple of minutes before serving.
  8. Serve dusted with icing sugar, fresh berries, drizzled with maple syrup and extra Pauls Vanilla Custard.

    Note: The fruit inside the pancakes can be very hot so best to cool down a little before serving. This recipe could be used with other seasonal soft fresh fruit such as bananas, apricots or peaches.

What you need

  • 3/4 cup self-raising flour
  • 1/2 tsp baking powder
  • 1 tbsp caster sugar
  • 250g (1 cup) Pauls Vanilla Custard
  • 2 eggs
  • 1 tbsp melted butter
  • 1 cup mixed fresh or frozen berries
  • Icing sugar, to serve
  • Maple syrup, to serve
  • Extra berries, to serve
  • Extra Pauls Vanilla Custard, to serve

Products in this recipe