Anytime is pancake time. Treat yourself to Tuerong Farm’s pancake mix made with their stone milled flour. The blend results in a fluffy pancake that’s nutty in flavour. Follow the instructions on the back of the pack, or get a little bit fancy and use buttermilk instead and add a drop of vanilla paste. Think of the Balnarring Preserves cordial range as a ready made syrup to heat with frozen blueberries for quick and delicious topping.

serves 4-6

1 cup Tuerong Farm pancake mix

1 cup (250ml) milk, or buttermilk, or milk alternative

1 egg (XL size)

1 tablespoon melted butter, plus extra for greasing

½ teaspoon vanilla paste

2 cups (300g) frozen blueberries, or your choice of fresh berries

1/3 cup (80ml) Balnarring Preserves ‘Rose up your life’ cordial

Natural yoghurt, to serve.

Place pancake mix in a medium bowl and make a hollow in the centre. Combine the milk of choice, egg and vanilla together, then pour into the hollow centre. Using a whisk, stir constantly in increasing larger circles gradually incorporating all of the flour until a smooth batter forms. Stir in the melted butter to combine. Set aside for 10 minutes.

Meanwhile, place the frozen berries and coordial in a small saucepan over a low-medium heat. Cook for 5 minutes, or until the liquid comes to a simmer and the berries are warmed through. Set aside.

To cook pancakes, heat a small heavy based frying pan over a medium heat (use two frying pans if you have them). Lightly grease the base of frying pan with the extra melted butter. Pour a ¼ cup-ful of mixture into frying pan. Cook for 1-2 minutes until bubbles form over the surface and the base is golden brown. Using a wide spatula, carefully flip pancake over and cook for about 2 minutes, or until golden brown. Transfer to a tray and keep warm in pre-heated warm 100°C oven. Repeat the cooking steps with the remaining batter.

Serve pancakes with the warm berries and syrup spooned over the top. Pass around yoghurt.

 Recipe by Fiona Hammond, September 2023