I’ve made this recipe many times, and it’s handy when there is leftover buttermilk (after making the blueberry and almond cake). It’s from Weight Watchers.
1 egg, lightly beaten
1 cup (250ml) buttermilk
1 cup self-raising flour
1 tbs sugar
1/4 tsp baking powder
200g fresh berries
- Combine egg and butter milk in a bowl and whisk.
- Combine self-raising flour, sugar and baking powder in a bowl. Make a well in the centre. Gradually pour in combined egg and milk and whisk to a smooth batter. Gently stir through the berries.
- Spray a non-stick frying pan with oil. Place over medium heat. Pour large spoonfulls of batter into pan and cook for 3-4 minutes, turning once until pancakes are lightly golden on both sides. Keep pancakes warm while cooking remaining mixture.
It’s a pretty basic recipe but I like it because there is not much sugar in it and it’s very simple (no egg whites to beat). It makes about 9 pancakes.
I used blackcurrants, but any dark berries would work. And you can put frozen berries in it if you don’t have fresh ones. You can freeze the pancakes.
And it’s yummy with homemade strawberry jam…