Name: Buttermilk Pancakes
Prep time: 10 min
Cook time: 20 min
Yield: Makes 15
Ingredients: 2 cups flour; 2 tsp baking powder; ½ tsp baking soda; 2 Tbsp caster sugar; 2 eggs; 2 cups buttermilk; 30 g butter, melted; Extra melted butter for cooking

Fluffy buttermilk pancakes for breakfast? Yes please! Make our base recipe and add your favourite toppings or switch it up by adding corn into the mixture for a savoury option.

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Makes 15

Prep Time 10 mins

Cook Time 20 mins

Easy

Ingredients

2 cups flour

2 tsp baking powder

½ tsp baking soda

2 Tbsp caster sugar

2 eggs

2 cups buttermilk

30 g butter, melted

Extra melted butter for cooking

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Sift flour, baking powder and baking soda into a mixing bowl. Stir in sugar.

Step 2

Whisk together eggs and buttermilk. Pour into the dry ingredients with the melted butter and stir to mix.

Step 3

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:

Step 1

Stack 2-3 pancakes - top with grilled bacon, fried bananas and maple syrup

Step 2

Stack 2-3 pancakes - top with a scoop of your favourite ice-cream and spoon over Wattie's Boysenberries in Syrup

Step 3

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

Step 4

Serve buttermilk pancakes with scrambled eggs and grilled tomatoes and a side of ham or grilled bacon.

Tips

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

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