This big, puffy pancake is super easy to make and perfect for a weekend breakfast or brunch.
Start with pre-heating the oven to 200C (fan). Place the pans straight into the oven.
In a medium bowl, using an electric mixer (you can also do it by hand), beat together eggs and sugar until pale and foamy (about 2-3 minutes).
Add milk of choice, flour, vanilla, salt, and cinnamon and beat together until you have smooth batter (consistency should be slightly thinner than a pancake batter).
Quickly remove your pans from the oven, add a teaspoon of butter or vegetable oil into each pan and swirl it around, allowing it to melt/ cover the surface. Divide the batter between two pans and quickly place back in the oven. Bake for about 18 minutes or until they are golden and puffed up.
To make mixed berry topping, place the berries in a small saucepan over a medium heat for 2-4 minutes until hot and bubbly. You may want to add a splash of water to the saucepan to avoid berries getting burned.
Remove the pancakes from the oven (remember to wear oven gloves!), top with mixed berries, icing sugar and drizzle of honey or maple syrup. Enjoy!