CALIFORNIA RAISIN PANCAKES
- 2 medium eggs
- 100g caster sugar
- 2 tsp vanilla essence
- 1 tsp baking powder
- 284ml tub buttermilk
- 100g California Raisins
- 300g plain flour
- 50g butter, melted plus extra for frying
To serve: vanilla ice cream and strawberry jam
Place eggs and sugar in a large bowl and whisk until pale and fluffy. Add the vanilla and baking powder and whisk them in.
Stir in the buttermilk, raisins and then the flour, a bit at a time. Add melted butter as the last ingredient.
Lightly butter a non-stick frying pan, and fry 4 thick pancakes on a medium to low heat for 1-2 minutes each side, until golden. Repeat with the rest of the batter to make 8 pancakes.
Serve with ice cream and strawberry jam.
These make a great dessert with cream or as a simple snack for eating on the go.