Wednesday, 28 September 2011

Fantastic Freezeable Food: Buttermilk pancakes

I admit it: a cooked breakfast is a very rare treat in my house.
I have to admit upfront: a cooked breakfast in my house is a very, very rare treat.  But when it happens, this recipe means I can freeze more serves for another breakfast (and get double my treat for basically the same effort.)

2 cups gluten free self-raising flour
1/2 cup white sugar
2 eggs
1 600ml carton buttermilk
Optional: 2 punnets of raspberries or blueberries.

Place flour and sugar in a large bowl, make a well in the centre.
Add eggs and buttermilk, and mix in.
Allow to stand five minutes, then gently fold in berries, if using.
Cook spoonfuls in a non-stick frying pan. When bottom is browned and top bubbles, turn over, and allow the other side to brown.

Serves: 8.

For something yummy to accompany this (sorry, this won't freeze, but you can store it in the fridge for a couple of days.)   Wash and slice a punnet of strawberries, sprinkle over a teaspoon of balsamic vinegar and a teaspoon of splenda sweetener. Allow to sit for at least ten minutes, and stir gently before serving. (This serves one hungry/greedy person, or two not quite so hungry people.)

1 comment:

  1. I also add a bit of soda, pancakes are a bit tastier then)


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