I tend to be most creative in the kitchen when i'm home alone and while i was sick at home a few weeks ago i decided it was time to make pancakes and use up the last of the raspberries in the freezer and a punnet of blueberries i found at the grocer discounted.
I found a the pancake recipe from Bowl Food published by Murdoch Books and the raspberry butter was adapted from Bill Granger's first cookbook,Sydney Food which has a recipe for blackberry butter.
My favourite part was definitely the raspberry butter,tasted like having raspberry jam and cream on scones.
250ml (1 cup) buttermilk
1 egg,lightly beaten
1T melted butter
1t vanilla extract
115g (3/4 cup) plain or all purpose flour
1t baking powder
1/2 t salt
1t vegetable oil
Put the buttermilk,egg,butter and vanilla essence in a bowl and whik together.Sift on the flour,baking powder and salt,then stir,making sure not to over blend as the butter should be lumpy.Add the blueberries.
Heat the oil in a frying pan over medium heat.Add 60ml(1/4 cup of bater to the pan for each pancake.Cook for 3 minutes or until the pancakes are golden brown on the bottom.Turn over and cook for 1 minute more.Repeat with the rest of the batter.
1 cup raspberries
1.5 T sugar
1 T lemon juice
1/2 cup butter,softened
Place berries,sugar and lemon juice in a saucepan over high heat and bring to the boil.Reduce heat and simmer for 5 minutes or until syrupy.Remove from heat and cool completely.Place butter in a bowl and whip with a wooden spoon until light.Fold through the raspberries to create a ripple effect.