These delicious buttermilk and five spice pancakes are very easy to make and have a beautiful warm, aromatic aroma whilst cooking, complemented by the lovely caramel flavour from the light muscovado sugar. Serve with a drizzle of maple syrup for an indulgent weekend breakfast.
Sieve the flour, baking powder, salt and five spice into a large bowl then add the sugar and stir. Make a well in the centre.
In a large jug whisk together the buttermilk, melted butter and beaten egg.
Slowly add the wet ingredients to the dry, whisking until you have added it all and you get a smooth, thick batter. Leave to rest for 10-15 minutes.
Lightly grease a frying pan with oil and heat on a medium heat, then scoop a rounded tablespoon of batter into the pan. Cook for 1-2 minutes on each side or until golden. The pancakes will start to puff up as they cook.
Transfer to a plate and keep warm whilst you make the rest. To serve place 2 pancakes on a plate and drizzle over the maple syrup.
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