| Servings | serves |
Ingredients
- 1 1/4 cups Self Raising Flour
- 3/4 teaspoon Baking Powder
- 2 tablespoons Caster Sugar
- 1 cup Buttermilk
- 2 Eggs lightly beaten
- 45 grams Butter melted, cooled
Ingredients
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Instructions
- Sift the flour and baking powder into a medium mixing bowl. Stir in the caster sugar. Combine the buttermilk, eggs and melted butter in a jug. Make a well in the centre of the dry ingredients. Pour in the milk mixture and use a whisk to mix to a smooth batter. Pour into a jug.
- Melt 1/2 teaspoon of the extra butter in a small non-stick frying pan over medium-low heat. Pour 1/4 of the batter (about 1/2 cup) into the pan and cook for 2 - 3 minutes or until small bubbles appear on the surface. Turn over and cook for 1 minute or until golden and cooked through. Remove from the pan and keep warm. Repeat with the remaining butter and hotcake batter.
Recipe Notes
Buttermilk can be substituted with yoghurt. Try different flavoured yoghurt as this produces different flavours in the hotcakes.
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