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Lancewood Buttermilk Pancakes (Crêpes)
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Lancewood Buttermilk Pancakes (Crêpes)

Ingredients

Buttermilk pancakes:

500 ml cake flour
10 ml baking powder
2 ml salt
500 ml LANCEWOOD® Buttermilk
2 large egg(s)
180 ml water
oil  for frying

Optional toppings:

cinnamon sugar , with a squeeze of lemon juice
Nutella
caramel
bananas
LANCEWOOD® Mascarpone
strawberries

Method

Buttermilk pancakes:
Sift the flour, baking powder and salt together.

In a separate bowl, beat the buttermilk, eggs and water together. Add in small increments to the flour mixture and mix to a smooth batter. Leave to stand for 5 – 10 minutes.

Heat a non-stick pan and lightly brisk with oil. Pour in some batter and tilt so that the batter spreads all over the base.

Cook for 1 minute until it starts to come away from the sides.

Flip the pancake over and cook for a further minute until cooked through.

Serve with your favourite topping.

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