Buttermilk & Raspberry Pancakes

Method

Combine flour, bicarbonate of soda and sugar in a bowl. Make a well in centre. Whisk egg, buttermilk and butter in a jug. Add buttermilk mixture to flour mixture; stir until just combined (don't overmix).

Melt a little of the extra butter in a large frying pan over moderately low heat. To cook pancakes, pour 3 x 1⁄4-cup measures of batter into pan. Cook pancakes for 1 minute or until golden underneath and bubbles appear on surface. Top each with a few chopped raspberries. Turn; cook for 1 minute or until golden. Transfer to a heatproof plate; cover to keep warm. Repeat with remaining batter to make 12 pancakes.

Serve pancakes topped with ice-cream, caramel topping and extra raspberries.

 

Nutrition/serve

656kJ; 6g fat (4g sat); 4g protein; 19g carbohydrate; 2g fibre

 

Courtesy of recipes+