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500 ml cake flour
10 ml baking powder
2 ml salt
500 ml LANCEWOOD® Buttermilk
2 large eggs
180 ml water
Oil for frying
Cinnamon sugar with a squeeze of lemon juice, Nutella, Caramel, bananas, LANCEWOOD® Mascarpone and strawberries.
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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