300g self-raising flour
75g sugar
2 eggs
30g melted butter
500ml buttermilk
1 tsp vanilla
Mix ingredients together in a kitchen whiz and stand for 15 minutes.
Pour 1/4 cup quantity onto a hot non-stick or buttered pan to cook until lightly
browned on each side.
2 cups Barker's Blueberry Patisserie Filling
150g creme fraiche
Stack warm pancakes with Barker's Blueberry Patisserie Filling and
spread creme fraiche between layers, 3 to 4 pancakes per serve.
Serves 4
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