Buttermilk Pancakes


• 150g self-raising flour
• 2 eggs
• 2 tbsp honey
• 150ml buttermilk
• 1 tbsp + extra for frying Donegal Rapeseed Oil
• 100g fresh blueberries or raspberries


  • Place the flour in a large bowl.
  • Whisk in the eggs and honey then gradually whisk in the buttermilk and 1 tbsp Donegal Rapeseed Oil to form a thick batter.
  • Stir in the fruit.
  • Heat a little extra oil in a frying pan and using a tablespoon, spoon some mixture into the pan to make 4 pancakes.
  • Cook gently for 1-2 minutes each side until golden and cooked through.
  • Repeat to make 12 pancakes.
  • Ideal drizzled with syrup or honey and topped with fresh berries.
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Rhonda Laird

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