Breakfast
Buttermilk Pancakes
Buttermilk Pancakes
The buttermilk
Ingredients
- 1½ cups self raising flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon flaked salt
- 1½ cups buttermilk
- 1 tablespoon pure maple syrup
- ½ teaspoon vanilla extract
- 2 large free - range eggs
- 1 teaspoon unsalted butter, optional
- 2 peaches, halved, stones discarded
Preparation
- 1. Combine flour, cinnamon & salt in a large bowl.
- 2. Combine the buttermilk, eggs, maple syrup, and vanilla extract in a large jug and whisk well. Pour liquid ingredients into the bowl and dry ingredients stir until just combined (dry sections are OK).
- 3. Turn on the Grill and set to 160°C.
- 4. Once preheated, use a ¼-cup measure, drop batter onto preheated griddle (if you like extra-buttery pancakes, put 1 teaspoon of butter on each plate and melt before dropping batter onto bottom plate), and set the count-up timer. Cook pancakes until bubbles form, about 2-3 minutes; flip and cook until done, about 1 minute longer.
- 5. Transfer to warm plates to serve.
- 6. Repeat until all the batter is used.
- 7. Place peaches flesh side down on the griddle plate for 3-4 minutes, leaving the plates open, until just caramelized.
- 8. Serve pancakes topped with peach and maple syrup and vanilla ice-cream if desired.
