Buttermilk pancakes with winter fruit salad
7
- Prep Time20 min
- Total Time50 min
- Makes10 Servings
Andrew Grinton
Ingredients
3 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
2 pinches (generous) salt
3 eggs
3 cups buttermilk
3/4 cup unsalted butter, melted and cooled (plus more for pan if needed)
1 tbsp vanilla
maple syrup, for topping
Instructions
To prepare dry pancake ingredients, whisk flour in a large bowl with sugar, baking powder, baking soda and salt. (Dry pancake mixture will keep well, covered or stored in an airtight container, at room temperature for up to 2 weeks.)
Preheat oven to 250F. In a medium bowl, whisk eggs with buttermilk, butter and vanilla. Slowly pour and whisk into flour mixture. A few lumps are OK; don’t overmix.
Set large non-stick frying pan over medium heat. Add a little butter. When hot, pour a scant 1?4 cup batter into pan. Cook until pancake is bubbling on top and golden on underside, 2 to 5 min. Flip and continue to cook until golden on both sides, 2 to 4 min. Do not press. Remove to a baking sheet and loosely cover with foil. Keep warm in oven until ready to serve. Continue with more pancake batter. If possible, speed up cooking by using 2 frying pans. When pancakes are done, serve with Winter Fruit Salad and maple syrup.
Nutrition (per serving)
Calories 544, Protein 10g, Carbohydrates 89g, Fat 17g, Fibre 3g.
Surprise guests in the morning with a stack of these ultra-fluffy pancakes smothered in maple syrup. Add fresh berries or sliced fruit to the pancake batter just as it bubbles and before flipping, or serve alongside our Winter Fruit Salad.
Winter fruit salad:
Wake guests up with a yummy spread featuring this sweet treat served alongside Buttermilk Pancakes.
FRUIT SALAD 2 pink grapefruit 2 oranges 1 small honeydew melon 1 pomegranate or 180-g container raspberries or blueberries 1 tbsp maple syrup
Slice a small piece from top and bottom of grapefruits and oranges. Cut off peel and white pith. Slice segments from grapefruits and oranges, leaving membrane behind. Place segments in a bowl. Peel and seed melon. Cut into small bite-sized pieces. Cut and crack pomegranate open. Remove seeds as best you can. To easily remove the seeds, place pieces in bowl and fill with water. The white pith will float to the top; remove and discard it. Remove seeds and pat dry. Add to bowl with fruit. Drizzle with maple syrup and toss to mix. Fruit salad will keep well covered and refrigerated for up to 2 days.
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