Buttermilk Pancakes

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 75 g Lescure Butter, melted
  • 13 cup caster sugar
  • 3 Kangaroo Island Eggs
  • 2 cups King Valley Dairy Buttermilk, available in store
  • 2 12 cups Self Raising Flour
  • Rich Amber Maple Syrup, available in store

Method

  1. Mix melted butter, sugar and eggs in a large mixing bowl
  2. Gradually add the buttermilk, a little at a time until it’s all combined
  3. Add the flour and continue to whisk together, to form a thick batter
  4. Heat a non stick frying pan over a gentle heat and cook each pancake allowing approximately 1/2 cup of mixture, per pancake
  5. Pancake is ready to flip when little bubbles appear on the top and the edges are golden
  6. Serve with an extra dollop of butter & a generous drizzle of maple syrup

Buy the Ingredients