Ingredients
2 1/4 cups self-raising flour
3 teaspoons baking powder
¼ cup caster sugar
2 eggs, lightly beaten
600ml buttermilk
60g butter, melted
Method
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Sift flour and baking powder into a large bowl. Add sugar and make a well in the centre. Add the eggs, buttermilk and melted butter.
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Using electric hand beaters, beat on low speed until mixture is combined and smooth. Cover and chill for 15 min, longer if you like.
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Spray a large non-stick frying pan with cooking oil and place over medium heat. Cook a few at a time, using 1/3 cup portions of the mixture. Cook for 2 min, turn and cook the other side.
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Stack pancakes onto a plate and keep warm with a clean tea-towel. Repeat with remaining mixture to make 16 pancakes. Serve with maple syrup, mascarpone and fresh strawberries.