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Honey & Buttermilk Pancakes

Serve these American-style pancakes with fresh fruit such as bananas, strawberries and blueberries with an extra drizzle of warmed honey.

Dish Details:kid


INGREDIENTS:

240g / 8 1/2 oz plain flour
3 tbsp cornmeal
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tbsp Fairtrade runny honey
250ml / 8 1/2 fl oz buttermilk
1 egg, beaten
2 tbsp melted butter
butter for frying

To serve:
Fairtrade bananas, sliced
Strawberries, hulled and sliced
Blueberries
Fairtrade runny honey, warmed


PREPARATION:
Sieve the flour, cornmeal, baking powder, bicarbonate of soda and salt into a large bowl.

In a separate bowl, whisk together the honey, buttermilk, egg and melted butter.

Pour wet ingredients into the dry and mix until just blended (do not over-mix).

Chill in the fridge for 10 minutes. Heat a small knob of butter in a frying pan over moderate heat.

Spoon three tablespoons of batter per pancake into the frying pan, spacing well apart.

Cook for 2-3 minutes until golden-brown on the underside, then flip over and repeat on other side. Remove and keep warm in the oven while you cook the remaining pancakes.


PREP/COOK
INFORMATION:

Prep time: 20 minutes
Cook time: 20 minutes

Source: The Fairtrade foundation  

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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