Name: Buttermilk pancakes with raspberry butter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cup (300g) self-raising flour; 1/3 cup (75g) caster sugar; 2 eggs, beaten lightly; 600 millilitre buttermilk; 50 gram unsalted butter, melted; 1 tablespoon finely grated lemon rind; cooking-oil spray; 125 gram unsalted butter, softened; 1/4 cup (80g) raspberry jam

Buttermilk pancakes with raspberry butter

Thrill your family and friends this weekend with stacks of these delectable buttermilk pancakes with raspberry butter. The buttermilk adds tenderness and lightness to the batter and results in deliciously soft texture.

Ingredients

2 cup (300g) self-raising flour

1/3 cup (75g) caster sugar

2 eggs, beaten lightly

600 millilitre buttermilk

50 gram unsalted butter, melted

1 tablespoon finely grated lemon rind

cooking-oil spray

125 gram unsalted butter, softened

1/4 cup (80g) raspberry jam

Method

1.Sift flour and sugar into large bowl; whisk eggs, buttermilk, melted butter and rind in medium bowl. Gradually whisk egg mixture into flour mixture; whisk until mixture makes a smooth batter. Transfer batter to large jug. Cover; refrigerate batter 30 minutes.

2.Spray large heavy-based frying pan with cooking-oil spray. Pour ¼ cup of the batter into heated pan, making 4 pancakes at a time; cook until bubbles appear on surface. Turn pancakes; cook until browned. Remove from pan; cover to keep warm. Repeat with remaining batter to make 16 pancakes in total.

3.Beat softened butter in small bowl with electric mixer until light and creamy. Beat in jam until combined.

4.Serve pancakes topped with raspberry butter.

If you don’t have buttermilk in the fridge, use regular milk with two tablespoons of vinegar or lemon juice added. Let stand for 10 minutes and it will be ready to use.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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