Fruity buttermilk pancakes

Fruity buttermilk pancakes recipe

1665 ratings

See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 268 calories / serving
  • Freezable

Ingredients

  • 150g self-raising flour
  • 2 medium eggs
  • 2tbsp honey
  • 150ml buttermilk
  • 1tbsp rapeseed oil + extra for frying
  • 100g fresh blueberries or raspberries

Each serving contains

  • Energy

    1130kj
    268kcal
    13%
  • Fat

    8g 12%
  • Saturates

    1g 7%
  • Sugars

    10g 11%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 42.8g Protein 8.4g Fibre 1.8g

Method

  1. 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.
  2. 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.

Tip
For an extra healthy option, use self-raising wholemeal flour. Ideal drizzled with honey or maple syrup and scattered with fresh fruit.

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