Strawberry buttermilk pancakes
Light, fluffy buttermilk pancakes are delicious enough to serve as dessert as well as breakfast, especially when they're topped with strawberries and ice-cream!
- 30 mins cooking
- Makes 16
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Ingredients
Strawberry buttermilk pancakes
- 2 cup self-raising flour, sifted
- 1/3 cup caster sugar
- 2 1/3 cup buttermilk
- 2 eggs, lightly beaten
- 50 gram butter, melted
- 1 teaspoon vanilla extract
- 2 punnets strawberries, washed, hulled
- cooking oil spray
- icing sugar
- ice-cream, to serve
Method
Strawberry buttermilk pancakes
- 1In a large bowl, combine flour and sugar. In a large jug, whisk together buttermilk, eggs, butter and vanilla. Gradually whisk egg mixture into flour mixture until batter is smooth. Stand for 30 minutes. Reserve 6 strawberries for later. Cut remaining strawberries into thin slices.
- 2Preheat a frying pan on medium. Spray with oil. Pour ¼ cup batter into pan. Arrange about 3 strawberry slices on top. Cook for 1-2 minutes, until bubbles form on the surface. Turn and cook for 1 minute. Repeat with remaining batter and strawberries.
- 3Serve in stacks of 3 pancakes. Top with reserved strawberries. Dust with icing sugar and serve with ice-cream.