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Buttermilk Pancakes

Buttermilk Pancakes


  • 75 g Lescure Butter melted
  • 1/3 cup caster sugar
  • 3 Kangaroo Island Eggs
  • 2 cups King Valley Dairy Buttermilk available in store
  • 2 1/2 cups Self Raising Flour
  • Rich Amber Maple Syrup available in store


  • Mix melted butter, sugar and eggs in a large mixing bowl
  • Gradually add the buttermilk, a little at a time until it’s all combined
  • Add the flour and continue to whisk together, to form a thick batter
  • Heat a non stick frying pan over a gentle heat and cook each pancake allowing approximately 1/2 cup of mixture, per pancake
  • Pancake is ready to flip when little bubbles appear on the top and the edges are golden
  • Serve with an extra dollop of butter & a generous drizzle of maple syrup


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