Buttermilk Pancakes

Makes 15

Prep Time 10 mins

Cook Time 20 mins

Easy As

Sift flour, baking powder and baking soda into a mixing bowl. Stir in sugar.
Whisk together eggs and buttermilk. Pour into the dry ingredients with the melted butter and stir to mix.
Brush the base of a frying pan or crepe pan with a little melted butter or oil, and gently heat the pan – do not allow the butter to burn! Drop spoonfuls ( about ¼ cup) of batter into the pan. Cook over a medium to low heat for approximately 3 minutes or until bubbles appear on the surface. Turn the pancakes and cook the other side for a further 2-3 minutes or until pancakes are golden and cooked. Cook the remaining batter.

Serving Ideas:

Stack 2-3 pancakes - top with grilled bacon, fried bananas and maple syrup
Stack 2-3 pancakes - top with a scoop of your favourite ice-cream and spoon over Wattie’s Boysenberries in Syrup
Stack 2-3 pancakes serve with Easy Salted Caramel Peanut Sauce (link to existing FIAM recipe) crème fraiche and drained Wattie’s Apricots in Syrup
Serve buttermilk pancakes with scrambled eggs and grilled tomatoes and a side of ham or grilled bacon.

To make your own buttermilk. Put 1 Tbsp lemon juice or white vinegar into a jug. Add whole milk to make up to 1 cup. Allow to stand for 5 minutes before using.
Freeze pancakes on a tray in a single layer. Once frozen pack into sealable plastic bags. Remove pancakes from the freezer as required. Thaw at room temp. Once thawed can be re-heated in the microwave if wished. Store in freezer for up to 1 month.

To make buttermilk corn pancakes – . Reduce caster sugar to 1 Tbsp and add ½ tsp salt. Add 1 cup of Wattie’s frozen Corn Kernels to the batter. Cook as per method . Serve with grilled bacon and maple syrup