BUTTERMILK PANCAKE STACK
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.
- 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