I had some leftover buttermilk that I had used to make fried chicken last week. So I thought it would be a great idea to make some buttermilk pancakes. I am usually skeptical about making pancakes as they usually turn out dense or cakey. But these are light, fluffy and delicious, and so easy to make. I had some black/blueberries in the freezer, so I cooked the berries in some freshly squeezed orange juice, added a little sugar and cooked it down to a nice syrup. Served that alongside some blueberry swirl yoghurt with the pancakes and the kids and I enjoyed it for brunch!
1 cup self-raising flour, sifted
1/4 cup caster sugar1/4 teaspoon bicarbonate of soda
1 1/4 cups buttermilk
Combine sugar, bicarbonate of soda and flour in a bowl. Whisk buttermilk and egg and stir into flour mixture. Brush a little butter on a heated pan and using a ladle, pour 2 tbsp of batter into the pan in one go (so you get a nice even colour on the bottom of the pancake). Fry about 2 minutes on medium heat until bubbles appear on the surface. Flip over and fry another 2 minutes or so until browned. Repeat with the rest of the batter. Serve with your favourite topping.