Preparation time is 15minutes
Cook time is 12minutes
Total time is 27minutes
Serve is for 20 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
20
- 225grams self-raising flour, sifted
- 1teaspoons baking powder
- 25grams caster sugar
- 2/3 cup buttermilk
- 1/3 cup whole milk
- 2 large eggs, lightly beaten
- 1tablespoons vanilla extract
- 30grams butter, melted and cooled (save 10 g for frying)
- 1tablespoons maple syrup (to serve)
Nutrition per serving
312kJ / 74Cal
312 Kilojoules or 74 Calories
4% of daily energy intake*
Protein
2.2grams
Fat
2.4grams
Carbs
10.7grams
Sugars
2.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
You can make these pancakes with whole milk instead, but using tangy buttermilk makes them lighter.
Method
Step 1 of 4
Use a large balloon whisk to mix together the flour, baking powder, and sugar in a large bowl.
Step 2 of 4
Measure the buttermilk and milk into a jug, then add the eggs and vanilla extract and whisk it well. Whisk in the cooled, melted butter.
Step 3 of 4
Make a well in the centre of the flour mixture and slowly whisk in the milk mixture, using the whisk to bring in the flour gradually from the edges of the well, until it has formed a thick batter.
Step 4 of 4
Pour the batter back into the jug. Heat a knob of butter in a large, non-stick frying pan and pour out as many 8-10cm pancakes as will fit comfortably in the pan. Fry them for 2 minutes on each side, turning when the edges are set and bubbles appear and pop on the surface. When they are cooked, keep them warm on a plate under a clean tea towel while you fry the rest. Serve with butter and maple syrup.
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