Fluffy Buttermilk Pancakes
Our new beautiful Caramel with Irish cream Liqueur Sauce, is a veritable staple to have on hand, made with Irish cream liqueur and dates, this decadent delight delivers a beautiful velvety texture and delicious tones of toffee and Irish Cream Liqueur
Prep time: 10 minutes
Cooking time: 3-4 mins each
Serves: 20
Recipe is great with...
Caramel with Irish Cream Liqueur
Alternatives:
-
Alternatives:
- Blackcurrant Jam - nothing but fruit or
- Blueberry and Raspberry Jam - nothing but fruit
-
450g Plain Flour1 tsp. Bread Soda (bicarbonate of soda)1 pinch of salt55g Sugar1 egg600ml Buttermilk1 Jar of Folláin Caramel Sauce Ice cream of choice
-
- Mix all the dry ingredients together in a bowl, sieve the flour and bread soda.
- Make a well in the centre of the dry ingredients, add the egg and buttermilk. Mix until a smooth batter with no lumps is formed. This can be done with a wooden spoon or a hand held electric whisk. The batter can be used immediately or stored in a sealed container in the fridge overnight
- Lightly oil a non-stick frying pan with oil on a medium heat. Drop spoonful’s of mixture on to the pan, an ice-cream scoop of batter per pancake is the ideal size.
- Two to three pancakes should fit on the pan depending on its size.
- Cook for 3-4 minutes on each side. The pancake is ready to be turned when the bubbles burst. The pancakes should be golden brown on both sides and light and fluffy in the middle
Ingredients
- 450g Plain Flour
- 1 tsp. Bread Soda (bicarbonate of soda)
- 1 pinch of salt
- 55g Sugar
- 1 egg
- 600ml Buttermilk
- 1 Jar of Folláin Caramel Sauce Ice cream of choice
Method
- Mix all the dry ingredients together in a bowl, sieve the flour and bread soda.
- Make a well in the centre of the dry ingredients, add the egg and buttermilk. Mix until a smooth batter with no lumps is formed. This can be done with a wooden spoon or a hand held electric whisk. The batter can be used immediately or stored in a sealed container in the fridge overnight
- Lightly oil a non-stick frying pan with oil on a medium heat. Drop spoonful’s of mixture on to the pan, an ice-cream scoop of batter per pancake is the ideal size.
- Two to three pancakes should fit on the pan depending on its size.
- Cook for 3-4 minutes on each side. The pancake is ready to be turned when the bubbles burst. The pancakes should be golden brown on both sides and light and fluffy in the middle
