Prep Time 10 minutes - Total Time 30 minutes - Makes around 10
They say breakfast is the most important meal of the day. So why not start with the king of breakfasts, American style pancakes!
I’ve made the batter using buttermilk and maple syrup. Then topped off with yoghurt, raspberries, pistachios and even more maple syrup.
Ingredients
300g of self-raising flour.
300ml of buttermilk.
3 full eggs.
3 tsp of baking powder.
3 tbsp of caster sugar.
1 tbsp of Maple syrup.
Topping Ingredients
Fresh raspberries.
Greek yoghurt.
Pistachios.
Maple syrup.
Method
In a large jug add the buttermilk, eggs and maple syrup and give it a good mix using a whisk.
In a large bowl add the flour, baking powered, sugar and mix then gradually add the wet ingredients, mixing well to make a batter.
In a large non-stick frying pan add a small knob of butter and melt over a low-medium heat.
Once the butter has melted add a tablespoon of the batter to the pan and fry for around 3 minutes or till small bubbles appear on the surface of each pancake. Now flip and cook for another 3 minutes or till nice and brown. Cook the pancakes in batches.
Serve with a big dollop of yoghurt, add the raspberries, sprinkle over the pistachios and finish off with a good drizzle of maple syrup.
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