Wholemeal buttermilk pancakes

Babiche Martens

Bursting with possible toppings, pancakes are always a winner. Bacon, banana and maple syrup as a combination is always popular, or simply lemon and sugar. Here, I have made wholemeal pancakes topped with stewed fruit that was sitting in the fridge. Blueberries will be disappearing from the shelves soon, so over winter I will use frozen ones.

Ingredients

1 cup	Wholemeal flour
½ tsp	Baking soda
1 ½ tsp	Baking powder
½ tsp	Cinnamon
3	Eggs
½ tsp	Vanilla
1 cup	Buttermilk (Main)
1 serving	Butter, to grease pan

Directions

1. Place flour, baking soda, baking powder, cinnamon, eggs, vanilla and buttermilk in a large bowl. Beat with a whisk until smooth. Set aside to rest for 15 minutes.
2. Melt a little butter in a frying pan. Add ¼ cup mixture to pan. Cook until top is starting to bubble, then flip and continue to cook. Stack pancakes while you cook the remainder.
3. Serve with poached feijoa, blueberries or maple syrup, and sprinkle with icing sugar.

Check out more of Angela's brunch recipes

• Croque monsieur
• Crab, ricotta and herb omlettes