Tea-soaked sultana buttermilk pancakes
Ingredients
- 250 ml strong hot tea
- 75 g/2½oz sultanas
- 125 g/4½oz plain flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 20 g/¾oz sugar
- ½ tsp salt
- 300 g/10½oz buttermilk
- 1 medium egg lightly beaten
- 2 tbsp unsalted butter melted (and a little extra for the frying pan)
Instructions
- Soak the sultanas in the tea for at least an hour
- In a large measuring jug, combine the flour, bicarbonate of soda, baking powder, sugar and salt
- Gently mix in the buttermilk, beaten egg and melted butter. Don't overmix
- Fold in the soaked sultanas
- Allow the mixture to stand for about ½ an hour
- Heat a frying pan or skillet on a medium flame, add a little butter and pour/ladle about 115ml /4 fl oz to form each pancake
- Allow to cook on one side for about a minute before flipping and cooking the other side
- Repeat until all the batter has been used
- Sprinkle with a little sugar and serve
Drizzle over a little maple syrup or honey & lemon