Bursting with possible toppings, pancakes are always a winner. Bacon, banana and maple syrup as a combination is always popular, or simply lemon and sugar. Here, I have made wholemeal pancakes topped with stewed fruit that was sitting in the fridge. Blueberries will be disappearing from the shelves soon, so over winter I will use frozen ones.
Ingredients
| 1 cup | Wholemeal flour |
| ½ tsp | Baking soda |
| 1 ½ tsp | Baking powder |
| ½ tsp | Cinnamon |
| 3 | Eggs |
| ½ tsp | Vanilla |
| 1 cup | Buttermilk (Main) |
| 1 serving | Butter, to grease pan |
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Directions
- Place flour, baking soda, baking powder, cinnamon, eggs, vanilla and buttermilk in a large bowl. Beat with a whisk until smooth. Set aside to rest for 15 minutes.
- Melt a little butter in a frying pan. Add ¼ cup mixture to pan. Cook until top is starting to bubble, then flip and continue to cook. Stack pancakes while you cook the remainder.
- Serve with poached feijoa, blueberries or maple syrup, and sprinkle with icing sugar.
