Fluffy and healthy buttermilk pancakes

These fluffy American-style buttermilk pancakes are best made fresh and served with sweet or savoury topping and healthy extracts.

Preparation time: 10 minutes

Serves: 6

Ingredients for the crepe pancakes:

100 g plain flour

284 ml buttermilk

2 egg

1 tsp Baking powder

1/2 tsp Bicarbonate of soda

1 tbsp Light brown sugar

25 g melted butter

a pinch of salt

Extra virgin olive oil for frying

Method:

• Mix the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Whisk the eggs, buttermilk and melted butter together. Add them into the flour mixture. Whisk them all together until the batter is thick and smooth. 
• Heat a small frying pan, preferably non-stick, and brush lightly with olive oil. Drop 1 or 2 large spoonful of batter into the pan to make pancake about 10cm in diameter. When the surface has dulled slightly and bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.
• Slide the pancake into a plate and add the toppings and extracts of your choice.

Suggested Sweet topping - Full fat Greek style yoghurt, pistachios, rose petals, pomegranate seeds, honey and sprinkle of our award winning Cardamom extract on the top.

Suggested Savoury topping - Blanched spinach, poached egg, sauteed cherry tomatoes, balsamic vinegar. Sprinkle Ginger &/or Cumin extract on the top of one of the toppings.