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- 1/2 cup wholemeal spelt flour
- 3/4 cups plain flour
- 1 3/4 tspn baking powder
- 1/2 tspn bicarbonate of soda
- 1 tspn ground cinnamon
- 3 Tbls raw caster sugar
- 1/4 tspn fine sea salt
- 1 x large egg
- 400 ml buttermilk
- 3 Tbls unsalted butter, melted and cooled
- 1 tspn maple or vanilla essence
- 1 Tbls cinnamon sugar mix
- 2 Tbls butter - extra
Sift flours, raising agents, cinnamon, sugar and salt into a large mixing bowl.
In a jug, whisk the egg, buttermilk, melted butter and essence until combined. Add to the dry ingredients and fold until just combined – don’t over-beat. Allow to sit for 15 minutes.
Melt butter over a medium hot frying pan or griddle. Pour approximately 1/4 cup of batter into pan for each pancake. When bubbles appear on the top flip over each pancake – it should take around 1-2 minutes each side and pancakes should be golden brown. You might need to turn the hotplate down as you go to prevent burning.
Serve hot pancakes with butter and cinnamon sugar.
Makes: 8 large pancakes
Note: you can try these with different flours. If using wholemeal, add a bit more liquid