
Ingredients :
- 225 ml whole milk
- Juice of half a lemon
- 175 g flour
- 1 egg
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 tbsp soft butter
- Blueberries
- Yoghurt
Method :
- Add the lemon juice to the milk and stir well. Leave to stand for 5 minutes until thickened
- Beat the egg and add it to the buttermilk
- Add the flour, baking powder and bicarbonate of soda together in a bowl. Make a well in the middle of the mixture and stir in the buttermilk and egg mixture and mix together
- Melt the butter in a frying pan then tip the melted fat into the batter and stir well
- Add a few blobs (roughly 2 tbsp per pancake) to the frying pan and cook on one side and then flip over and cook the panckake for a few minutes
- Serve pancakes in a stack with the blueberries and yoghurt
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