These pancakes are fluffy, easy to make, and a family favourite in our house!
Makes 8
Preparation time: 10 minutes Cooking time: 3 minutes per batch
1 cup (150 g) self-raising flour
¼ tsp bicarbonate of soda
¼ cup (55 g) caster sugar
1¼ cups (310 ml) buttermilk
1 egg
olive oil cooking spray
Sift the flour and bicarbonate of soda into a bowl and stir in the sugar. Make a well in the centre. Whisk the buttermilk and egg together, and stir gently into the flour mixture.
Heat a frying pan over medium-low heat and spray with oil. Pour ¼ cup of batter into the pan and swirl. Cook for 2 minutes or until bubbles form on the surface. Turn and cook a further 1 minute, or until cooked through. Repeat with the remaining mixture. Serve caramel sauce, sliced bananas and chopped walnuts.
Butterscotch sauce
Makes about 3 cups
Prep time: 5 minutes Cooking time: 5 minutes
300ml thickened cream
120g butter
½ cup brown sugar
½ cup golden syrup
Place all the ingredients in a medium-sized saucepan and bring to the boil. Boil for 5 minutes then place in a serving jug. Watch carefully that it does not boil over.
This sauce will solidify on cooling but will liquefy again on reheating. Store in the fridge for a week.
