Sunday's are best for lazy mornings featuring the cooking of buttermilk pancakes. This is a favourite weekend breakfast in our household accompanied with fresh berries and icecream. 

Pancake Stack .png

serves 03


- 1 1/2 cups self raising flour 

- 2 tbsp caster sugar 

- 375ml buttermilk 

- 1 egg 

- 2 tbsp butter, melted, extra for pan

- fresh raspberries and vanilla ice cream to serve


Place all the dry ingredients in a bowl. 

Whisk together in a separate bowl or jug the egg, buttermilk and butter.

Combine the wet ingredients into the dry ingredients, be careful not to over mix. Tip for a non-lumpy mixture use a balloon whisk to combine.

Heat a crepe or pancake pan over a medium heat. Pour 1/4 cup amounts into pan and cook on each side for approximately 5 minutes or until golden brown.

Continue with the remaining mixture. To serve place 3 pancakes on a plate and serve with accompanied fruit and icecream. 

this is a drawonfood recipe


Genevieve Drury