Pancake Breakfast Board

Serves 2-4 | Nut Free

Ingredients

Pancakes

170g plain flour

2 tsp baking powder

1⁄2 tsp cinnamon powder

250ml milk

2 eggs

2 tbsp maple syrup

1 tsp vanilla extract

3 tsp extra virgin olive oil

Caramel Sauce

220g caster sugar

125ml water

2 tbsp cream

80g extra virgin olive oil

2 tsp vanilla extract

Pinch of sea salt

To serve

Fresh fruit

Chocolate

Icing sugar

Method

Step 1: Place sugar and water in a saucepan over medium. Bring to a boil until the mixture darkens in colour, about 20 minutes. Remove pan from the heat and quickly whisk in the cream, olive oil vanilla and salt. Stir for another 5 minutes to combine. Set aside to cool.

Step 2: Mix flour, baking powder and cinnamon in a large bowl. Add milk, egg, maple syrup and vanilla extract; whisk to combine, ensuring no lumps are present.

Step 3: 3. Heat extra virgin olive oil in a frypan over medium heat. Gently pour batter into the fry pan and cook for 60 seconds, or until small bubbles appear on the surface, then flip and cook for another 60 seconds. Repeat for remaining batter.

Step 4: To serve, arrange mini pancakes on a board amongst your choice of fruit, nuts, chocolates, and, of course, the caramel sauce.