Ingredients
2 cups plain flour
3 baking powder
2 tbsp caster sugar
2 eggs
lightly beaten
750ml buttermilk
75g unsalted butter
melted
Extra unsalted butter
for greasing pan
Blueberries
For smiley faces
Strawberries
chopped, for smiley faces
Equipment
- 1 bowl
- 1 whisk
- 1 large non-stick frypan
- 1 measuring cup
Instructions
- Stir the flour, baking powder and sugar together in a bowl.
- Add the eggs, buttermilk and melted butter, whisk to combine.
- Heat a large non-stick frypan over medium heat and melt half a teaspoon of the extra butter.
- Pour 1/3 cup of pancake batter into the pan 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 120C) while cooking the rest of the pancakes.
- To make the smiley faces, use blueberries for eyes and the chopped strawberries to make a mouth.
Notes
Tip
Plan ahead, pancakes take a lot longer to cook than pikelets because you do them one at a time.
Tip
I start cooking at least 30 minutes before you want to start serving.
Tip
Flipping them is a bit of a trick; you have to make sure that at least 10 bubbles appear on the surface before gently turning over (and you will have to play around with the heat so they dont burn, but also dont take ages to cook!).
Tip
Otherwise the uncooked top splatters everywhere.
Tip
It usually takes me a good 2-3 pancakes before they start looking presentable.
Variation
I used gluten-free flour and baking powder to make these pancakes gluten-free.
Variation
For other features on the smiley faces, you can use Bananas, kiwi fruit, or peach slices.
Storage
The pancakes will keep covered in the fridge for 3-4 days, allowing you to make them in advance, reheat in microwave and smother with your favourite topping.
