Ingredients:

  • 250g All-Purpose Flour
  • 30g Granulated Sugar
  • 2 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.5 tsp Fine Sea Salt
  • 350ml Full-Fat Buttermilk
  • 1 large Egg, beaten
  • 50g Unsalted Butter, melted and cooled
  • 1 tsp Vanilla Bean Paste
  • 2 sheets Edible Gold Leaf (24k)
  • 150g Fresh Raspberries
  • 100ml Maple Syrup

Instructions:

  1. Whisk together 250g flour, 30g sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate jug, combine 350ml buttermilk, the beaten egg, 50g cooled melted butter, and 1 tsp vanilla bean paste.
  3. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Whisk until just combined, leaving some small lumps in the batter.
  4. Heat your skillet over medium low heat and lightly grease with a tiny bit of butter. Use a 1/4 cup measure to scoop the batter onto the pan.
  5. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set and matte. Carefully flip the pancake and cook for another 1-2 minutes until golden brown on the bottom.
  6. While the pancakes are still warm, stack them high on a plate. Use your tweezers to gently pull small flecks from the 2 sheets of gold leaf.
  7. Lay the gold leaf onto the top pancake. It will naturally adhere to the warm surface. Don't worry about it being perfect; a scattered, organic look is much more modern and chic.
  8. Tumble 150g of fresh raspberries over and around the stack. The red against the gold is absolutely stunning for photos.
  9. Drizzle 100ml of maple syrup over the top just before serving. The syrup will make the gold leaf shimmer and dance as it flows down the sides.