Serves 4
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For the raspberry sauce:
For the pancakes:
- For the raspberry sauce, place all the ingredients in a small pot and bring gently to the boil. Cook for 2-3 minutes or until the sugar has dissolved. Remove from the heat and set aside.
- For the pancakes, sift the flour, salt, bicarbonate of soda and sugar into a large bowl and make a well in the centre. Add the eggs and buttermilk and whisk until smooth. Add a little more buttermilk if needed.
- Heat a heavy-based pan over a medium-high heat and add some butter. Add a ladleful of the batter and cook for about two minutes until bubbles start to appear in the centre of the pancake. Flip and cook for one minute longer.
- Transfer to a plate and keep warm while you repeat with the rest of the batter.
- Stack the pancakes and serve with the raspberry sauce.
Nutrition Facts
Per serving: 457kcals, 8.8g fat (4.4g saturated), 84.6g carbs (38.9g sugars), 11.1g protein, 3.8g fibre, 0.125g sodium
Freezer-friendlyBreakfast & BrunchPancakesAmericanPancake TuesdaySpecial OccasionsKidsCuisinesVegetarian
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Alison-Egan95
1 years, 10 months, 18 days ago
Loved this recipe! Perfect for Pancake Tuesday!