I love lazy Sundays, although this was not going to be one of them. I usually do a cooked breakfast on Sundays, with Crepes or Pancakes being my beloved’s favourite.
This weekend I decided to do Buttermilk Pancakes. These pancakes are beautifully fluffy and flavoursome. I top mine with a sweet vanilla bean mascarpone, ripe strawberries, and maple syrup.
Buttermilk Pancakes 2 eggs 2 cups flour 3 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt ½ teaspoons vanilla extract (i like to use vanilla bean paste)
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In another bowl whisk eggs. Add buttermilk and vanilla and mix well.
Make a well in the dry ingredients, and add the buttermilk mixture whilst whisking. Mix well until the batter is smooth. Leave batter for 15 or so minutes to rest.
Heat non-stick frying pan over medium heat. Pour one ladle of batter onto the pan and cook on the first side until bubbles that form start to pop. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the mixture has been used.
Serve the pancakes with whatever topping you like.
I have recently been put on a FODMAP free diet by my dietician in order to ease my tummy issues. I am using this blog to keep track of all the wonderful FODMAP free recipes I try and hopefully give other people FODMAP free recipe inspiration.