Ingredients
2 cups plain flour
use Gluten-free for a gluten-free option
3 baking powder
use Gluten-free for a gluten-free option
2 tbsp caster sugar
2 eggs
lightly beaten
600ml buttermilk
60g unsalted butter
melted
1 cup berries
e.g., raspberries and strawberries
Extra unsalted butter
for greasing pan
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 bowl
- 1 whisk
- 1 large non-stick frypan
- 1 measuring cup
- 1 plate
- 1 oven
Instructions
- Stir the flour, baking powder and sugar together in a bowl.
- Add the eggs, buttermilk and melted butter, whisk to combine.
- Gently stir in berries. The mixture will be quite thick.
- Heat a large non-stick frypan over low to medium heat and melt ¼ teaspoon of the extra butter.
- Pour 1/3 cup of pancake batter into the pan, spread mixture so it is not more than 1 cm thick and cook for 2-3 minutes until bubbles appear on the surface.
- Turn the pancake over gently and cook for another minute.
- Transfer cooked pancakes to a plate and keep warm (oven at 120°C) while cooking the rest of the pancakes.
- Serve with maple syrup or honey and yoghurt or ice cream.
Notes
Tip
Plan ahead, pancakes take a lot longer to cook than pikelets because you do them one at a time. I’d start cooking at least 30 minutes before you want to start serving.
Tip
Leftover orange syrup is a lovely accompaniment to the berries.
Variation
Use blackcurrants, red currants, blueberries and blackberries if you can get them.
Variation
Use gluten-free flour and baking powder to make these pancakes gluten-free.
