Light and fluffy pancakes make a fantastic breakfast on a relaxing weekend morning. Raspberries and peaches are a fresh, healthy, and easy topping.
Pancakes are a regular occurrence in our house on a Saturday or Sunday morning. The reason we love them so much is, not only do they taste amazing, but they are so simple to whip up, and quick to cook too! If you're after an even quicker breakfast, you can even make the batter the night before and keep in the fridge until you're ready to cook.
As most of my pancake recipes, these ones are made with buttermilk. This gives them the most wonderful, light texture that can be so hard to achieve with buttermilk-less pancake recipes.
Peach Raspberry Buttermilk Pancakes
Serves 4-6
2 Cups plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 Tbsp sugar
2 eggs
2 cups buttermilk
2 Tbsp melted butter
1 400 g can slice peaches in juice
1 cup raspberries (I used frozen)
maple syrup and whipped cream to serve
1. Combine the flour, baking soda, baking powder, salt, and sugar together in a large bowl.
2. In a separate bowl, lightly beat the eggs, buttermilk, and butter. Add the juice from the peaches can. Mix into the dry ingredients.
3. Cook the pancakes in a large, buttered fry pan over a medium to high heat (about 1/3 cup of batter per pancake works well). Cook for a couple of minutes on each side.
4. Serve the pancakes topped with peaches and raspberries and drizzle over maple syrup.
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