To make blueberry pancakes with caramel sauce, first prepare a simple batter by mixing flour, sugar, baking powder, baking soda, salt, buttermilk, an egg, and melted butter. Gently fold in fresh or frozen blueberries. Pour the batter onto a hot, lightly buttered pan and cook until golden on both sides. For the caramel sauce, melt sugar in a pan until golden brown, then stir in butter and cream, finishing with a pinch of salt. Stack the pancakes, pour the warm caramel sauce over them, and top with more blueberries before serving.
Start by blending shelled pistachios into a fine meal. In a bowl, cream together butter and sugar until light, then add eggs one at a time. Mix in the ground pistachios, flour, baking powder, and a pinch of salt. Gently fold in fresh raspberries. Pour the batter into a greased and lined cake tin and bake until golden and springy. Once cooled, dust with powdered sugar or top with whipped cream, more raspberries, and chopped pistachios for a beautiful finish.
Start by spreading a generous layer of barbecue sauce over a prepared pizza base. Add shredded cooked chicken that's been lightly tossed in extra BBQ sauce, followed by thinly sliced red onions and sweet pineapple chunks. Sprinkle a generous amount of mozzarella cheese over the top, ensuring even coverage. Bake the pizza in a preheated oven until the crust is golden and crispy, and the cheese is fully melted and bubbling. Once baked, remove from the oven and garnish with freshly chopped cilantro leaves before serving hot.