The centrepiece of a great brunch, these fluffy pancakes can be enjoyed with fruit, syrup or bacon.
Ingredients
- 300 ml (10 fl oz) buttermilk
- 30 g (1 oz) butter, melted
- splash of vanilla extract
- 1 egg
- 230 g (8 oz/generous 1¾ cups) self-raising flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
How to Make It
- Fill the cup of your blender with the buttermilk, butter, vanilla and egg in first, followed by the flour, sugar and baking powder. Blitz for a few seconds, shake the cup and blitz again until you have a smooth, thick batter.
- Warm a non-stick frying pan (skillet) on a low to medium heat for a few minutes before starting with your first pancake. Spoon a 1.5 cm (3 in) wide dollop of batter into your hot pan and leave to cook until you see bubbles coming to the surface, then flip them over to cook the other side. Repeat until you have used up all the batter. Enjoy with syrup and blueberries.
