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This breakfast skillet pancake is super simple, super delicious and – when packed with fresh seasonal berries – almost too good to share.
2/3 cup plain flour
2/3 cup milk
3 free-range eggs
3 tablespoons granulated sugar
pinch of flaky sea salt
4 tablespoons unsalted butter, at room temperature
½ cup fresh raspberries
½ cup fresh blueberries
1 tablespoon toasted slivered almonds, for garnish
icing sugar for dusting
28cm ovenproof cast iron skillet
Place the skillet in the oven and preheat to 200°C fan bake.
Whisk the flour with the milk, eggs, sugar and salt.
Remove the skillet from the oven, add the butter and swirl to melt. Pour in the batter. Return the skillet to the oven and bake for 18-20 minutes, until the pancake has set and the edges are browned.
Remove from the skillet and and top immediately with the berries and almonds, dust with icing sugar and serve.