Ingredient List

• Makes 12 x 12cm pancakes
• Serves 4 - 6
• 2 cups (500ml) buttermilk
• 2 eggs
• 2 tablespoons vegetable oil
• 1 1/3 cups (200g) plain flour
• 2 tablespoons caster sugar
• 2 teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon salt

The perfect breakfast dish for Shrove Tuesday – or make them for dessert tonight.

Put the buttermilk, eggs and oil into the bowl of a food processor or blender.  Process until well combined.
Sift together the dry ingredients onto a piece of greaseproof paper and add to the buttermilk mixture.  Process 1 – 2 minutes or until well combined.  Scrap down the sides with a spatula and process for a few seconds.  Pour into a jug.
Lightly grease a small non-stick pan and place over moderate heat until hot.  Pour in a little of the batter, smoothing out with the back of a spoon.  Make the cakes about 12cm in diameter.  Cook until small bubbles form on top, flip over and cook until golden on the other side.
Serve in a stack of 2 – 3 pancakes topped with a knob of butter and drizzled with honey or maple syrup for breakfast or brunch.  Or mixed berries, dusted with icing sugar and vanilla yogurt.

Please become one of my Facebook Fans: http://www.facebook.com/pages/Around-Mums-Table/200014460686?ref=ts