Ingredients
1 ½ cups self-raising flour
1/3 cup sugar
2 tsp grated lemon rind
2 large eggs
60g butter, melted
1 tin (410g) blueberries, drained or 250g fresh if available.
1 ½ cups buttermilk
Maple syrup butter
125g butter, melted
2 Tblsp icing sugar
2 tsp grated lemon rind
4 Tblsp maple syrup
Method
- Place flour, sugar and lemon rind into a bowl and mix to combine.
- Place eggs, buttermilk and butter in a bowl and mix well.
- Pour egg mixture into dry ingredients and whisk until smooth.
- Fold in the blueberries.
- Heat a lightly oiled frying pan.
- Pour a few spoonfuls of batter into the frying pan at a time.
- Turn when bubbles start to form.
- Pancakes are cooked when both sides are golden.
- Whisk together the butter, icing sugar, lemon rind and maple syrup together.
- To serve place a spoonful of maple syrup butter on top of a stack of warm pancakes.
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