Light, fluffy buttermilk pancakes are delicious enough to serve as dessert as well as breakfast, especially when they're topped with strawberries and ice-cream!
1.In a large bowl, combine flour and sugar. In a large jug, whisk together buttermilk, eggs, butter and vanilla. Gradually whisk egg mixture into flour mixture until batter is smooth. Stand for 30 minutes. Reserve 6 strawberries for later. Cut remaining strawberries into thin slices.
2.Preheat a frying pan on medium. Spray with oil. Pour ¼ cup batter into pan. Arrange about 3 strawberry slices on top. Cook for 1-2 minutes, until bubbles form on the surface. Turn and cook for 1 minute. Repeat with remaining batter and strawberries.
3.Serve in stacks of 3 pancakes. Top with reserved strawberries. Dust with icing sugar and serve with ice-cream.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.
