Fruity buttermilk pancakes
It may be after Pancake Day, but that doesn't mean you can't have a mouth-watering pile of buttermilk pancakes now!
- Preparation: 5 mins
- Cooking: 10 mins
- Serves: 4
What you need:
- 150g self-raising flour
- 2 medium eggs
- 2 tbsp honey
- 150ml buttermilk
- 1 tbsp rapeseed oil + extra for frying
- 100g fresh blueberries or raspberries
What you do:
- Place the flour in a large bowl. Whisk in the eggs and honey then gradually whisk in the buttermilk and 1 tbsp oil to form a thick batter. Stir in the fruit.
- Heat a little extra oil in a frying pan and using a tablespoon, spoon some mixture into the pan to make 4 pancakes. Cook gently for 1-2 minutes each side until golden and cooked through. Repeat to make 12 pancakes.
Cook's tip:
For an extra healthy option, use self-raising wholemeal flour. Ideal drizzled with honey or maple syrup and scattered with fresh fruit.
This page can be found at: http://www.secretsauce.co.uk/cakes-desserts/pancake-recipes/fruity-buttermilk-pancakes/
A short link can also be used to view this page: http://bit.ly/efKj20
Rapeseed oil
Rapeseed oil is produced from the oilseed rape plant. The versatility of this healthy oil is recognised by chefs, who value its taste, cooking performance and health benefits. Because of its low content of saturated fat and high content of monounsaturated and polyunsaturated fats, rapeseed oil is commonly used in cooking and in salad oils, salad dressings, mayonnaise, fats and margarine.
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