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.
|1 cup||Wholemeal flour|
|½ tsp||Baking soda|
|1 ½ tsp||Baking powder|
|1 cup||Buttermilk (Main)|
|1 serving||Butter, to grease pan|
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- 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.
- 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.
- Serve with poached feijoa, blueberries or maple syrup, and sprinkle with icing sugar.