• ¼ cup balsamic vinegar
• 2 tbsp brown sugar
• ½ tsp mixed spice
• 1 tsp wholegrain mustard
• 1 c finely diced nectarine

Combine the ingredients in a small pot and heat 5-6 mins until the mixture has reduced and is syrupy.

• 2 cups self-raising flour
• 1 tsp ground cinnamon
• 1 ¼ cup milk
• 3 eggs
• 2 tbsp honey
• ½ c raspberries
• 125 g ricotta
• Extra raspberries, banana, honey or maple syrup to serve.

Sift the flour and cinnamon in a bowl. In a separate bowl whisk the eggs, milk and honey and pour this into the dry ingredients. Stir until combined and then fold in the raspberries and ricotta.

Heat a large fry pan with some melted butter or oil and cook the pancakes for 1-2 minutes on each side.

Stack the pancakes and serve with each fruit and honey or syrup.