Pancake tower topped with figs and raspberries

Ditch the weekend café brunch for breakfast in bed with homemade pancakes. Start your day right with figs and raspberries packed with antioxidants.


For the pancakes

  • 4 large eggs
  • 1/2 tsp salt
  • 400 ml milk
  • 100 ml buttermilk
  • 120 g (1 cup) plain flour
  • 2 tsp caster sugar
  • 2-3 tbsp unsalted butter, cubed, for frying

To serve

  • 150 g (1 cup) raspberries
  • 4 fresh figs, quartered
  • runny honey, to taste


Step 1.
For the pancakes: Combine everything, apart from the butter, in a food processor or blender. Blend on high until a smooth batter forms, scraping down the sides of the processor as needed.

Step 2.
Chill the batter for 30 minutes.

Step 3.
After chilling, preheat a non-stick frying pan over a medium heat until hot. Add a cube of butter, letting it melt before adding a small ladle of batter to the pan, letting it spread out.

Step 4.
Cook until set and browned underneath, about 1-2 minutes. Carefully flip and cook the other side for 30-45 seconds before sliding out of the pan onto a plate and cover with foil to keep warm.

Step 5.
Repeat steps 3 and 4 for the remaining pancakes, stacking them and keeping them warm under the foil.

Step 6.
To serve: When ready to serve, top the pancakes with raspberries, figs and a drizzle of honey.

Serves 4