Mother’s Day Raspberry Buttermilk Pancakes

I hope you all are spoiling your mothers this Mother’s Day! As mentioned in my previous post, my mum requested that I make her the cinnamon nut scrolls (recipe here), however I decided at the same time that I’d whip up some raspberry buttermilk pancakes at the same time for a bit of a breakfast feast.

There’s a plethora of pancake recipes floating around, and I’ve tried more than my fair share – some turned out too greasy, some more like crepes. I’m going to share with you the quickest and best pancake recipe I have, which is adapted from Bill Granger’s cookbook of Bill’s Basics – the Australian king of breakfast and brunch. Unfortunately as I was working at about a hundred miles an hour making the scrolls at the same time, I didn’t take step-by-step photos as I usually do.

To make the pancakes, you will need:

  • 2 tablespoons lemon juice
  • 300ml milk
  • 200g (1+ 1/3C) plain flour
  • 3 teaspoons baking powder
  • 2 tablespoons caster sugar
  • 2 eggs, lightly beaten
  • 30g butter, melted & cooled, plus extra for cooking
  • 1 + 1/2C frozen raspberries, thawed on a paper towel
  • Maple syrup or honey to serve

  1. Pour the lemon juice into the milk and set aside for five minutes. It’s supposed to curdle a little, creating buttermilk. Don’t ask me how or why.
  2. In a large bowl, combine the flour, baking powder and sugar.
  3. Make a well in the centre and into the well put your two eggs, melted butter and buttermilk mixture.
  4. Whisk the liquids, gradually incorporating the dry mixture around the sides until a smooth batter forms.

Heat your frying pan over a medium flame, and add a sliver of butter. I have a small frypan which is about 20 centimetres in diameter, and I like my pancakes big and fluffy, so I use about a ladle and a half of mixture per pancake. Once you ladle in the mixture, pop a few raspberries on the top. The bottom is cooked when bubbles begin to form on the surface. Flip it over and cook the other side (this side will cook faster, be careful not to burn the raspberries), before transferring to a plate. Repeat with remaining batter and add a fresh sliver of butter per pancake and serve hot with maple syrup or honey.

Happy Mother’s Day, lovelies! xx

2 Comments Add yours

  1. These look delightful!! I have a wonderful orange spice blueberry pancake that’s been my “go to” breakfast for ages, but I think I may have to try this recipe. Thanks for sharing!

    1. Cath Chen says:

      You’re welcome! It’s such a versatile recipe – also great with sliced fresh banana and warm caramel sauce 🙂

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