Fluffy buttermilk pancake with berry sauce
YOUR breakfast can never go wrong with this delightful recipe. It's loved by both kids and adults. Serves 4
INGREDIENTS
For the pancake:
2 cups plain flour
50g sugar
2 1/4 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 tablespoon salt
2 eggs
300ml buttermilk
50g unsalted butter melted
1 teaspoon vanilla extract
Strawberry and blueberry sauce:
200g sliced strawberries you can use either fresh or frozen berries
200g blueberries
75g sugar
1 teaspoon lemon zest
100ml water
1 tablespoon cornflour
2 teaspoons fresh lemon juice
METHOD
1 Sift together the dry ingredients flour, sugar, baking powder, bicarbonate of soda and salt .
2 In a separate bowl whisk the eggs, buttermilk, melted butter and vanilla extract. Combine dry and wet ingredients into a lumpy mixture.
3 Heat some butter in a frying pan over medium heat. Spoon in 1/3 of a cup of the batter into the pan. Flip to the other side once you see bubbles on top and the bottom is golden brown.
4 Serve hot with the strawberry and blueberry sauce.
5 For the sauce: Combine the strawberries and blueberries in a saucepan. Add sugar, lemon zest and water and stir over medium heat. Wait until all the sugar is dissolved. Stir often. Simmer for a few minutes until the berries are cooked.
6 In a bowl dissolve cornflour with a tablespoon of water and lemon juice. Add to starch mixture and keep stirring until sauce thickens. Increase heat a little and allow to boil while stirring.
7 Remove from heat and enjoy with pancakes.
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