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.
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 Apricotsin 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.
Switch it up
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