- High in dietary fibre
- High in protein
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
For an indulgent sweet start to the day these holidays, try our buttermilk pancakes topped with macerated cherries.
- Serves5
- Cook time20 minutes
- Prep time15 minutes, + 30 mins macerating time
Ingredients
- 350g cherries, halved, pitted, or 350g raspberries
- 3 tsp lemon juice
- 1/2 cup (110g) caster sugar, divided
- 90g butter, softened
- 1 1/2 tbs honey
- 21/2 cups (375g) plain flour
- 2 1/2 tsp baking powder
- 3/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 600ml buttermilk
- 30g butter, extra, melted
- 2 free-range eggs, separated
- 1 tsp vanilla extract
- Butter, extra, to serve
- Honey, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a medium bowl, toss cherries or raspberries, lemon juice and 1/4 cup (55g) sugar. Set aside, stirring occasionally, for 30 mins or until juices form.
Step 2
Meanwhile, using an electric mixer, beat softened butter and honey in a small bowl until light and airy.
Step 3
In a large bowl, whisk flour, baking powder, bicarbonate of soda, salt and remaining sugar. In a medium bowl, whisk the buttermilk, melted butter, egg yolks and vanilla. Whisk the buttermilk mixture into the flour mixture until just blended with some lumps remaining. In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the pancake batter.
Step 4
Heat a barbecue flatplate on medium. Melt some extra butter on the flatplate. Working in batches, ladle about 1/3 cup of the batter onto the flatplate and cook for 2 mins each side or until pancakes puff, turn golden and are cooked through. (Alternatively, cook in a medium frying pan.)
Step 5
Divide pancakes among serving plates. Top with the honey butter and cherry mixture. Drizzle with the extra honey and serve immediately.
Recipe tip
COOK. STORE. SAVE.
Cook it right: For perfect fluffy pancakes, cook without turning for 1-2 mins – once you see bubbles appear on the surface, turn the pancake over and cook until golden.
Plan ahead: The macerated cherries can be prepared up to 2 days ahead. You can also use them to top ice cream and pavlova, or as a sweet addition to grazing boards.
Buttermilk pancakes with honey butter and cherries
- Serves5
- Cook time20 minutes
- Prep time15 minutes, + 30 mins macerating time
Ingredients
- 350g cherries, halved, pitted, or 350g raspberries
- 3 tsp lemon juice
- 1/2 cup (110g) caster sugar, divided
- 90g butter, softened
- 1 1/2 tbs honey
- 21/2 cups (375g) plain flour
- 2 1/2 tsp baking powder
- 3/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 600ml buttermilk
- 30g butter, extra, melted
- 2 free-range eggs, separated
- 1 tsp vanilla extract
- Butter, extra, to serve
- Honey, extra, to serve
Description
For an indulgent sweet start to the day these holidays, try our buttermilk pancakes topped with macerated cherries.
Method
Step 1
In a medium bowl, toss cherries or raspberries, lemon juice and 1/4 cup (55g) sugar. Set aside, stirring occasionally, for 30 mins or until juices form.
Step 2
Meanwhile, using an electric mixer, beat softened butter and honey in a small bowl until light and airy.
Step 3
In a large bowl, whisk flour, baking powder, bicarbonate of soda, salt and remaining sugar. In a medium bowl, whisk the buttermilk, melted butter, egg yolks and vanilla. Whisk the buttermilk mixture into the flour mixture until just blended with some lumps remaining. In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the pancake batter.
Step 4
Heat a barbecue flatplate on medium. Melt some extra butter on the flatplate. Working in batches, ladle about 1/3 cup of the batter onto the flatplate and cook for 2 mins each side or until pancakes puff, turn golden and are cooked through. (Alternatively, cook in a medium frying pan.)
Step 5
Divide pancakes among serving plates. Top with the honey butter and cherry mixture. Drizzle with the extra honey and serve immediately.