Buttermilk Pancakes

Serving Size:

Makes 12-16

Special Info:

Nut Free

Ingredients:

• 3 teaspoons baking powder
• 2 tablespoons superfine sugar
• 2 eggs, lightly beaten
• 3 cups buttermilk
• 3/4 cup unsalted butter, melted
• Extra unsalted butter for greasing pan

For Smiley Faces:

• Blueberries
• Strawberries, chopped

Method:

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 frying pan over medium heat and melt 1/4 teaspoon of the extra butter.

Pour 1/3 cup (you can use a measuring 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 200°) while cooking the rest of the pancakes.

To make the smiley faces, fruit-loving children will have fun using blueberries for eyes and the chopped strawberries to make a mouth.

Bananas, kiwi, peach slices for other features!

Notes:

Start cooking at least 30 minutes before you want to start serving.

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 don’t burn, but also don’t take ages to cook!). Otherwise the uncooked top splatters everywhere.

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 favorite topping – berries and yogurt, caramel bananas, lemon and sugar or maple syrup.

You can use gluten-free flour and baking powder to make these pancakes gluten-free.