INGREDIENTS:
- 75 g salted butter
- 75 g dark brown sugar
- 1 tsp ground cinnamon
- 150 g self-raising flour
- 1 tsp baking powder
- 2 eggs
- 150 ml buttermilk
- 1 pinch salt
- 1 knob butter to cook
- 1 handful fresh berries to serve
HOWTO:
MAKE CINNAMON MIXTURE
Beat the butter, sugar and cinnamon together in a bowl so that it’s completely smooth and sugar-lump free. Transfer this to a piping bag or sandwich bag and leave to one side.
MAKE PANCAKE MIXTURE
Measure the flour and baking powder into a clean bowl and crack in the eggs. Stir to mix them in, then keep whisking as you slowly add the buttermilk. Add a pinch of salt.
COOK THE PANCAKE MIX
Heat up a large, non-stick frying pan to a medium heat and rub with butter. Spoon a heaped tablespoon of pancake mixture into the pan and cook for 30 seconds.
ADD THE CINAMMON
Snip the end off of the piping bag and squeeze a thin line in a spiral on top of the raw batter and leave for another 30 seconds. Flip the pancake over quickly and cook for just 30 seconds on that side.
REPEAT
Transfer to a plate, wipe the pan clean with kitchen roll and repeat to make stacks more. Reheat the cooked pancakes for 30 seconds in a microwave if you prefer and serve with ample fresh berries. Makes 12.