American-style buttermilk pancakes

Put the frozen berries into a pan, cover with a lid and set it over a medium heat for about 15 minutes, until defrosted but still holding their shape, stirring occasionally. Scoop out two-thirds of the berries and set aside in a small bowl. Continue to cook the remaining berries over a medium heat, adding the marshmallows in 4 batches.

Stir continuously until the marshmallows have completely melted and the berries have broken down. Remove from the heat and set aside to cool for 15 minutes, stirring occasionally. Meanwhile, in a large bowl use a balloon whisk or electric hand beaters to whisk the cream to stiff peaks. Once the berry marshmallow mixture has cooled, use a hand blender or potato masher to blend the berries to a smooth sauce. Pour into the cream and fold in to incorporate; set aside while you make the pancakes.

For the pancakes, put the dry ingredients into a large bowl. In a separate bowl or large measuring jug, whisk the eggs, buttermilk, melted butter and vanilla. Pour the wet over the dry ingredients and lightly whisk until combined. Take care not to over-whisk or the pancakes may turn out tough and dry.

Heat a large nonstick frying pan over a medium-low heat and, when hot, brush with ½ tsp vegetable oil. Working in batches, add large spoonfuls of the batter to the pan to make 8 x 10-12cm diameter pancakes. Keep the heat on medium-low; this is important for light, fluffy pancakes – you want them to cook all the way through without burning. Once little bubbles start to appear and the bottom looks golden, flip with a spatula and cook on the other side for a further 2-3 minutes. Keep warm while you make further batches, brushing the pan with more oil as necessary. Dollop the berry mixture over the pancakes and serve.