Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires
2 cups buttermilk
2 tbsp cup sugar
1 tsp vanilla extract
2 cups self-raising flour
100g butter, melted
Whisk the buttermilk, eggs and vanilla together.
Place dry ingredients in a bowl and mix before whisking in the buttermilk mix. Once combined stir in the butter and allow to stand for 15 minutes.
Heat a fry pan with a knob of butter. When the butter bubbles add approx ¼ cup of the pancake mix to the pan, swirl so it spreads out. Turn down the heat and when bubbles appear on the pancake it’s time to flip and cook for another minute or two before beginning again. Keep cooked pancakes on a tea towel covered plate.
Serve the pancakes with lashings of maple syrup, bacon, banana or berry sauce.