Buttermilk Pancakes With Crushed Strawberries And Yoghurt …. from Bill’s.
A perfect little je ne sais quoi to whip up for a spring Sunday Brunch. This is a serious crowd pleaser and quite simply sensational. Just don’t think about throwing on a bikini for at least a couple of hours ….
For about 6 you need:
2 cups plain flour
3 teaspoons baking powder
1 pinch salt
2 tablespoons sugar
2 eggs, lightly beaten
3 cups buttermilk
75g unsalted butter, melted
unsalted butter, for moisturizing
1 punnet strawberries/raspberries or ½ packet of frozen ones (thawed!)
2 tablespoons icing sugar, sifted
Rich creamy Yogurt to serve
·Put on the coffee for a caffeine hit before you start cooking.
·Then apply lashings of Crème de la Mer to get a beauty hit
·It’s best make the crushed strawberries first so
·Pop half the raspberries in a glass bowl and crush with a fork. Stir in the icing sugar and taste to see if it’s sweet enough. Toss in the remaining raspberries and mix and chuck in the fridge till serving time
·Now for the pancakes: throw the flour, baking powder, salt and sugar in bowl.
·Stir to combine it all
·Melt the butter.
·Beat the eggs
·Add eggs, buttermilk and melted butter.
·Whisk to combine. Don’t worry about lumps at this stage. (a bit like your thighs )
·Melt some butter in a non-stick pan over medium heat.
·Then ladle about four tablespoons of batter into pan for each pancake
·Smells great non? Cook for around two minutes until bubbles appear on surface of pancake. (A bit like cellulite, you’ll recognize it when it appears).
·Then turn the pancake over and cook the other side for around one minute (it’s like sun baking). Repeat
·As you cook throw the pancakes to a warmed plate
·Now here’s the crowd pleaser bit:
·To serve, stack pancakes with the crushed raspberries and yoghurt. So add a pancake, top with some berries, a little yogurt and repeat. What a stack!
·Top with a drizzle of more yogurt and raspberries