- Buttermilk Pancake Heart Stack.jpg (33.51 KiB) Viewed 20 times
Takes: 25 minutes
Serves: 5 - 6 (pancakes)
No nutritional information available.
Ingredients
- 350g self-raising flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 tbsp caster sugar
- 200ml buttermilk
- 400ml semi-skimmed milk
- 2 eggs
- 85g unsalted butter, melted, plus extra for frying
- 4 - 6 tbsp Bonne Maman Hazelnut Chocolate Spread, Sweet & Crunchy Peanut Spread, Salted Butter Caramel Spread or any Bonne Maman Conserve (other brands available)
Method
1. In a bowl, sift together the flour, bicarbonate of soda, salt and sugar.
2. In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter. Pour the wet mixture into the dry ingredients and stir to combine. Do not overbeat – stir just to combine.
3. Melt a small knob of butter in a large frying pan over a medium heat. Using a ladle, pour some batter into the pan to make a pancake. Depending on the size of the pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time.
4. Cook the pancakes for about a minute, or until the underside is golden brown and the top is bubbling. Turn them over using a palette knife or fish slice and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter.
5. Lay the pancakes out on a board and cut out large heart shapes.
6. Spread a generous tbsp of spread over each pancake heart and layer them up into a tall stack.
7. Serve with an extra drizzle or dollop of spread and mixed fresh fruit.
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