These are larger pancakes than American pancakes so there is plenty of room for topping them with sliced fresh peaches and blueberries. Perfect for a summer breakfast or brunch.
1 person made this
Makes: 12 pancakes
375g plain flour
40g caster sugar
1 1/3 teaspoons baking powder
75g butter, melted
4 fresh peaches, peeled, stones removed and sliced
150g fresh blueberries
Method Prep:10min › Cook:20min › Ready in:30min
In a bowl mix flour, sugar and baking powder. In another bowl whisk buttermilk, milk, eggs and melted butter.
Heat a lightly greased non stick frying pan over medium-high heat.
Combine dry and wet ingredients and stir till combined but do not overbeat. Place a small ladle of batter in the pan and cook till set and golden, about 2 minutes. Flip the pancake over and cook for a further 2 minutes.
Serve pancakes with a dollop of Greek yoghurt, sliced peaches and blueberries.