Ingredients
½ cup caster sugar
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
2 cups self-raising flour
2½ cups buttermilk
2 eggs
butter
maple syrup, strawberries & whipped cream to serve
Method
- Sift caster sugar, bicarbonate of soda, baking powder and self-raising flour in a bowl.
- Make a well in the centre of the flour mixture
- Whisk buttermilk and eggs together in another bowl
- Pour milk & egg mixture into the flour mixture. Whisk until batter is smooth. Stand for 10 minutes.
- Add some butter to 2 non-stick frying pans. Heat over medium heat.
- Pour approx. ¼ cup of batter into pan. Cook for 2 minutes or until bubbles form on surface. Turn. Cook a further 1 to 2 minutes or until cooked through.
- Transfer pancakes to a plate and cover loosely with foil to keep warm.
- Repeat with remaining batter, greasing pan between each batch. If you find the pan is getting too hot, reduce heat slightly.
- Serve pancakes with maple syrup, strawberries & whipped cream.
Buttermilk substitute: Place a tablespoon of white vinegar or lemon juice into 1 cup regular milk. Let stand for five to ten minutes. Then, use as much as your recipe calls for.
Using a medium-low heat allows the pancakes to cook slowly so they cook through to the centre and don't burn
Variations
To make blueberry pancakes:
Pour 2 tablespoons of the batter into the pan. Arrange a few blueberries over the surface of each pancake. Cook for 2 minutes or until bubbles appear on the surface. Turn and cook for 2 minutes or until golden. Repeat with remaining mixture
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