Pancakes with roasted vanilla bean berries

Ingredients

• 2 cups (300g) self-raising flour
• 2 tsp baking powder
• 2 tsp vanilla extract
• 2 cups (500ml) chilled sparkling mineral water
• Vegetable oil, for cooking
• 200ml creme fraiche
• 1/2 cup (75g) macadamias, toasted, chopped

Roasted berries and nectarines

• 300g fresh or frozen boysenberries
• 300g frozen mixed berries
• 4 yellow-flesh nectarines (400g), quartered, stones removed
• 1/4 cup (60g) brown sugar
• 1/2 cup (125ml) cranberry juice (or fresh orange juice)
• 2 vanilla beans, split lengthways, seeds scraped

Method

• Preheat oven to 220°C/200°C fan-forced.
• For the roasted berries and nectarines, place all ingredients on a shallow baking tray, tossing to combine, then shake pan so fruit is in a single layer. Roast for 15-18 minutes until berries burst and release their juices, and nectarines start to soften and caramelise. Stand for 5 minutes to cool slightly before serving.
• Meanwhile, whisk flour and baking powder in a large bowl. Add vanilla and mineral water and whisk until just combined.
• Heat a large non-stick frypan over medium-high heat and brush with oil. Drop level 1/3 cup (80ml) measures of batter into pan and spread out to 10cm rounds. Cook, in batches, for 1-2 minutes each side until cooked, puffed and light golden. Transfer to a plate.
• Stack pancakes on plates, top with creme fraiche, spoon over the roasted vanilla bean berries and nectarines, and sprinkle with macadamias to serve.