Buttermilk Pancakes

Makes: 8 Pancakes

Try these wonderful, light, fluffy pancakes for breakfast, to keep you happy and going the whole day!

2 teaspoons sugar
1 tablespoon vegetable oil
1 small egg
fresh berries in season, such as raspberries, to serve
1⁄2 cup self-raising flour
1⁄4 teaspoon bicarbonate of soda
3⁄4 cup low-fat buttermilk
1⁄2 vanilla extract
1 1⁄2 tablespoons maple syrup

1. Whisk the flour, sugar and bicarbonate of soda in a bowl; make a well in the centre. Whisk the buttermilk, oil, egg and vanilla into the flour mixture until just incorporated. Allow to stand for 5 minutes.

2. Coat a non-stick frying pan with cooking oil spray and set over medium heat until hot but not smoking. For each pancake, pour in about 2 tablespoons of batter.

3. Cook for 3 minutes, or until the bubbles around the pancake eges start to burst. Flip the pancakes over and cook for another 1-2 minutes, or until golden underneath. Serve warm, topped with raspberries and syrup.


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