Buttermilk Pancakes

Pancakes are a personality vessel i.e. they can be topped with whatever you fancy, not limited by restriction. These were served with pears and a pear and vanilla syrup but you can choose whatever tickles your fancy. Note the thickness of the buttermilk will determine the amount you will have to add. The batter should be a loose consistency. Also if you cannot find buttermilk simply use the same quantity of whole milk and add the juice of approximately one lemon - it should curdle and become lumpy.

Serves 2-3

Ingredients:

1 large egg

200g self raising flour

50g castor sugar

300ml buttermilk

Method:

1). Weigh all the ingredients into a large mixing bowl and whisk form a smooth thick batter.

2). Heat a large frying pan and coat with a little oil/Frylight. Spoon the mixture onto the pan, use approximately 2tbsp. per pancake. This should make approximately 6 pancakes.

3). Cook until the bottom is golden brown – approximately 4-5 minutes. Then flip over and cook for another couple of minutes.

4). Top with sliced pear and a pear and vanilla syrup/any-delicious-syrup-that-you-fancy.

5). Enjoy!

Nutritional Composition (per serving - 2 pancakes):

Energy (kcal): 362

Fat (g): 3.3

Saturates (g): 1.1

Carbohydrates (g): 71

Sugars (g): 23

Protein (g): 11

The Sports Chef