Ingredients
1 2/3 cups plain flour
2 teaspoons baking powder
½ cup caster sugar
1 ¼ cups milk
2 eggs
75g unsalted butter, melted
Extra 15g unsalted butter
½ cup frozen raspberries
Sifted icing sugar and vanilla ice-cream, to serve
TOFFEE BERRY SAUCE
1 cup caster sugar
¼ cup pure cream
½ cup frozen raspberries
Method
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To make sauce, place sugar and 1/3 cup water in a large saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Boil, without stirring for about 7 minutes, or until toffee turns golden brown. Remove pan from heat. Quickly stir in cream, taking care as the toffee will sputter. Continue to stir until toffee is completely dissolved. Stir in raspberries. Transfer to a heatproof jug.
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To make batter, sift flour and baking powder into a large bowl. Stir in sugar. Make a well in the centre. Whisk in milk, eggs and butter until smooth.
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Place extra butter in a medium, ovenproof frying pan (top measures 25.5cm in diameter and base measures 22cm). Melt over a medium to high heat until frothy. Pour in batter. Spread evenly. Sprinkle with raspberries. Cook for 1 minute.
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Transfer pan to an oven rack positioned near the top of a hot oven (200C).
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Cook for about 15 minutes, or until light golden and firm to touch in the centre. Remove from oven. Stand for 5 minutes.
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Dust sifted sugar over hotcake. Cut into wedges. Serve with ice-cream and warm toffee berry sauce.
TIP! Once the sugar starts to caramelise, remove the pan holding onto the handle, then gently tilt pan to distribute the colour evenly. Return pan to the heat, and continue to boil until golden.
