Light, fluffy and beautifully golden, these pancakes are everything a lazy weekend breakfast should be. Lard Ass Cultured Buttermilk gives the batter a gentle tang while creating an irresistibly soft, tender crumb. Finished with fresh berries and maple syrup, they're a family favourite you'll come back to time and again.
INGREDIENTS
1½ cups self-raising flour
1 tbsp caster sugar
500ml Lard Ass Cultured Buttermilk
1 egg, lightly beaten
1 tsp vanilla extract
30g Lard Ass Unsalted Butter, melted
30g Lard Ass Unsalted Butter, not melted
Fresh raspberries, blueberries and strawberries, to serve
Maple syrup, to serve
METHOD
Combine the flour and sugar in a large mixing bowl.
Whisk together the Lard Ass Cultured Buttermilk, egg, vanilla extract and melted Lard Ass Unsalted Butter until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. The batter should be thick but pourable. If it thickens after resting, simply stir through an extra splash of Lard Ass Cultured Buttermilk. A few small lumps are perfectly fine. Do not overmix.
Heat a little Lard Ass Unsalted Butter in a non-stick frying pan over medium-low heat.
Spoon ⅓ cup of batter into the pan and gently spread slightly if needed. Cook for 1-2 minutes, or until bubbles begin to appear on the surface and the edges are set. Turn and cook for a further minute, or until golden and cooked through.
Repeat with the remaining batter, adding a little more Lard Ass Unsalted Butter to the pan between batches if needed.
Serve warm with fresh raspberries, blueberries and strawberries, drizzled generously with maple syrup.
