Pancake Brunch Board
Elevate your weekend brunch with a beautiful pancake board; fluffy American pancakes, tart berries, crispy bacon and your favourite spreads!
Ingredients
Pancakes
- 225 ml whole or semi-skimmed milk
- 1 tbsp lemon juice
- 225 g plain flour
- 1 tbsp baking powder
- 2 tbsp caster sugar
- 1 pinch of salt
- 1 large egg
- 30 g unsalted butter
- vegetable oil for cooking
Toppings
- streaky bacon rashers
- strawberries/blueberries/blackberries/raspberries
- breakfast spreads
Instructions
- Firstly make the buttermilk. Mix the milk and lemon juice in a jug and leave to sit for 5-10 minutes until thickened and slightly lumpy. Meanwhile, melt the butter.
- In a large bowl, mix together all the dry ingredients. Then pour the melted butter into the buttermilk and add the egg. Whisk together until combined, and then pour into the dry ingredients. Whisk together until just combined.
- Turn the oven onto your lowest setting, and get a baking tray ready. Then heat some oil in a large frying pan, over a medium-low heat and spoon batter for two pancakes (roughly 3tbsp each) into the pan, well spaced apart. Leave to cook until air bubbles have popped onto the surface, then carefully flip over and cook for 2-3 minutes further until nicely browned on both sides. Place the cooked pancakes into the baking tray and place into the oven to keep warm. Repeat the process with the remaining batter, making 8 pancakes in total.
- While the pancakes are cooking, cook your bacon to preferred level of crispness.
- Once all the pancakes and bacon are cooked, assemble onto your board with fruits and breakfast spreads.
Notes
Pancakes best eaten same day, still warm.