Buttermilk Stack with Curd
Prep time: 10 minutes
Cooking time: Until golden brown
Serves: 3
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2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon baking soda1/2 teaspoon salt2 cups buttermilk2 large eggs4 tablespoons unsalted butter, melted1 Jar Folláin Lemon or Passion Fruit Curd250ml Fresh cream, whipped to soft peaksHandful Fresh blackberries to serve
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- Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, and salt
- Combine Wet Ingredients: In another bowl, whisk together buttermilk, eggs, and melted butter
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir until just combined; the batter should be slightly lumpy
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Cook Pancakes: Heat a non-stick pan over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown
- Serve: Stack the pancakes and top generously with either curd of your preference. Add a dollop of fresh cream and garnish with blackberries
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 Jar Folláin Lemon or Passion Fruit Curd
- 250ml Fresh cream, whipped to soft peaks
- Handful Fresh blackberries to serve
Method
- Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, and salt
- Combine Wet Ingredients: In another bowl, whisk together buttermilk, eggs, and melted butter
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir until just combined; the batter should be slightly lumpy
-
Cook Pancakes: Heat a non-stick pan over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown
- Serve: Stack the pancakes and top generously with either curd of your preference. Add a dollop of fresh cream and garnish with blackberries
