These buttermilk pancakes are incredibly light and fluffy, a low-fat alternative to the traditional pancake recipe. Served with oven-roasted tomatoes and mushrooms, they make for a great vegetarian breakfast or brunch option.
- Heat oven to gas 6, 200°C, fan 180°C.
- Whisk together the vinegar, half the pesto, the oregano, a pinch of salt and some fresh black pepper in a large bowl. Add the peppers, tomatoes and mushrooms with half the basil leaves. Toss to coat, then tip into a roasting tray and cook for 30 minutes, shaking half-way through.
- Meanwhile make the batter. Tip the flour and bicarbonate of soda into a mixing bowl with ½ teaspoon of salt and some black pepper. Make a well in the centre and add the eggs, remaining pesto and buttermilk. Whisk until you have a thick, lump-free batter.
- Heat some sunflower oil in a large frying pan. Add 3 tablespoons batter to the pan and cook on a medium heat until bubbles appear on the surface, then carefully flip over and cook for another minute or so until golden on both sides. (You should be able to cook 2 pancakes at a time in this way.)
- Remove and continue cooking until you have used up all the batter, keeping any cooked pancakes warm in the oven.
- Serve the pancakes in stacks with the roasted vegetables. Scatter over the rocket and leftover basil. Drizzle over any leftover dressing from the tray and serve immediately.
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