Alive and Cooking


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  • 300 g self-raising flour 
  • 2 tbsp caster sugar 
  • 2 eggs
  • Unsalted butter 
  • Full cream milk
  • 70 ml thickened cream 
  • 2 tsp vanilla bean paste
  • 200 g marscapone
  • 3 thick circles fresh watermelon 
  • 1 punnet strawberries, cut into halves 
  • 1 punnet raspberries 
  • 1 punnet blueberries 

In a bowl, mix together the flour, sugar, eggs, 1 tsp vanilla and enough milk to form a thick, smooth consistency. Into  a pan or onto a barbecue plate, add a knob of butter. Place spoonfuls of the mixture into the pan/barbecue plate and cook on both sides until golden. 

Whisk together the marscapone,  cream and 1 tsp vanilla until smooth. Onto a platter, place the watermelon slices,  pancakes on top, spread with marscapone mixture and scatter over the berries. 

Serves 4