Buttermilk Pancakes

Ingredients

2 cups plain flour

3 teaspoons baking powder

2 tablespoons caster sugar

2 eggs, lightly beaten

750mL buttermilk

75g butter, melted

Method:

Stir the flour, baking powder and sugar together in a bowl.

Add the eggs, buttermilk and melted butter, whisk to combine.

Heat frypan or griddle over medium heat and melt ¼ teaspoon of the extra butter.

Pour 1/3 cup of pancake batter into the pan and cook for 2-3 minutes until bubbles appear on the surface.

Turn the pancake over gently and cook for another minute. (this is where you can hone your air flipping skills – best practiced with kids and dads in the room only)

Transfer cooked pancakes to a plate and keep warm (oven at 120°C) while cooking the rest of the pancakes or serve them as they come off the pan one at time.

Note:  Our breakfast chef claims the first pancake always fails!  We also recommend not using them as Frisbees when serving.