Pancakes are the most requested breakfast item in our house.
BUTTERMILK AND LEMON PANCAKES
1 cup self-raising flour
2 tablespoons sugar
1/2 teaspoon finely grated lemon zest
1 1/4 cups buttermilk
1 egg, lightly beaten
30 grams butter, melted, plus extra for greasing
icing sugar for dusting
Sift the flour and sugar into a bowl. Make a well in the centre of the dry ingredients. Put the lemon zest, buttermilk, egg and melted butter into the well and whisk to combine.
Heat a large, non-stick frying pan over a medium to low heat and grease it lightly with butter.
For each pancake, place 2 tablespoons of batter into the pan. Cook for 2 minutes, or until bubbles form on the surface. Turn and cook for a further 1 to 2 minutes, or until the pancakes are golden and cooked through.
Dust with icing sugar.
CHOCOLATE CHOCOLATE CHIP PANCAKES
1 cup flour
1/2 cup cocoa powder
1/4 cup brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup buttermilk
1 teaspoon vanilla essence
3 tablespoons unsalted butter, melted
1 cup chocolate chips
In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda and salt. In another bowl, whisk buttermilk, vanilla essence, eggs and melted butter. Add to flour mixture. Stir in chocolate chips, stir until evenly blended.
Heat a large, heavy nonstick skillet over medium heat. Lightly oil the skillet. Spoon batter for each pancake into skillet, cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes, cook about 2 minutes more, until golden brown on bottom.
Garnish with a dusting of powdered sugar.
Recipe adapted from Redbook Magazine