BAD OUCHIE!!!

Ouchie in the mouth!!!

Pancake Weekend...

I wanna try this coz, nothing says it's the weekend like a delicious stack of pancakes for breakfast.
*Makes 12


Ingredients
* 2 cups plain flour
* 3 teaspoons baking powder
* 2 tablespoons caster sugar
* 2 1/4 cups buttermilk
* 2 eggs
* 60g butter, melted, cooled
* extra melted butter, for cooking
* lemon wedges and white sugar, to serve

Method

1. Sift flour and baking powder into a bowl. Stir in caster sugar. Use a fork to whisk buttermilk, eggs and butter together until combined. Add to flour mixture. Use a wooden spoon to mix until combined. Cover. Stand for 10 minutes.
2. Heat a small non-stick frying pan over medium heat. Brush base of pan with a little of the extra melted butter. Pour 1/4 cup of batter into pan.
3. Use a spatula to spread pancake out to a circle about 12cm in diameter. Reduce heat to low. Cook for 2 minutes or until bubbles appear on surface and edges begin to dry.
4. Turn pancake over. Cook for a further 2 minutes or until cooked through. Transfer to a clean tea towel. Wrap up to keep warm. Repeat with remaining batter, greasing pan in between each pancake. Serve warm with lemon and sugar.

Notes & tips

* To freeze pancakes, cool, then layer in between sheets of baking paper then wrap in plastic wrap. Store in an airtight container in the freezer for up to 1 month.
* Try stirring 250g strawberries, hulled and diced, through batter in step 1.
* Buttermilk is made by adding bacteria to low-fat or non-fat milk, giving it a thick texture and acidic flavour. It helps make light, tender, golden pancakes.