Ingredients
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150g (1 cup) self-raising flour
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375ml (1 1/2 cups) buttermilk
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1 egg, lightly whisked
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40g butter
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1 medium pink lady apple, peeled, cored and thinly sliced
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250g mixed fresh berries, to serve
Lemon-spiced butter
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100g butter, softened
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2 teaspoons mixed spice
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2 teaspoons finely grated lemon rind
Method
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1Sift the flour into a large mixing bowl. Make a well in the centre. Whisk the buttermilk and egg together in a jug. Pour the buttermilk mixture into the well and whisk to make a smooth batter.
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2Melt half the butter in a medium non-stick frying pan over medium heat until foaming. Spoon 80ml (1/3 cup) of the batter into the pan and top with apple slices. Cook for 1 minute or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further minute or until golden. Repeat with remaining batter and apple slices, greasing pan with butter before each batch. (To freeze, see below.)
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3To make lemon-spiced butter: combine the butter, mixed spice and lemon rind in a small bowl. (To freeze, see below.)
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4To serve: Spread pancakes with lemon-spiced butter and arrange in a stack. Top with berries and serve immediately.
Source: taste.com.au
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