Buttermilk Pancakes With Crushed Raspberries And Yoghurt
2 cups plain flour
3 teaspoons baking powder
1 pinch salt
2 tablespoons sugar
2 eggs, lightly beaten
3 cups buttermilk
75g unsalted butter, melted
unsalted butter, to grease pan
crushed raspberries (see below)
Place flour, baking powder, salt and sugar in bowl. Stir to combine. Add eggs, buttermilk and melted butter. Whisk to combine. Don’t worry about lumps at this stage. Brush a small portion of butter in a medium-sized non-stick pan over medium heat. Ladle four tablespoons of batter into pan. Cook for around two minutes until bubbles appear on surface of pancake. Turn pancake and cook other side for around one minute. Transfer to a plate and keep warm while cooking remaining pancakes. To serve, stack pancakes on a plate and top with crushed raspberries and yoghurt.
For the crushed raspberries:
1 punnet raspberries or 1/2 packet of frozen raspberries, thawed
2 tablespoons icing sugar, sifted
Place half the raspberries in a glass bowl and crush with a fork. Stir in the icing sugar and taste for sweetness. Fold in the remaining raspberries and chill until ready to serve.
Recipe by Bill Granger