|I admit it: a cooked breakfast is a very rare treat in my house.|
2 cups gluten free self-raising flour
1/2 cup white sugar
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.
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.)