- 240g whole wheat flour
- 2 large eggs
- 35g caster sugar
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 700ml buttermilk
- 60g unsalted butter, melted
- Juice of half a lemon
- Handful of blackberries and raspberries, finely chopped
- Pinch of salt
In a large bowl whisk together the flour, sugar, baking powder, bicarbonate of soda and salt. Add the eggs one at a time, mixing each well. Add the buttermilk, lemon juice and butter and whisk roughly. Fold in your finely chopped berries.
On a medium heat melt a little butter in a non-stick frying pan. Once thoroughly hot, pour about half of tea cup’s worth of batter into the centre of the pan. Cook for about 2 minutes (or until the edges become slightly dry looking), then flip the pancake over using a spatula and cook for a further 1 minute. Repeat until you’ve used all the batter. Try not to eat the pancakes as you go.
Serve drizzled with honey or whatever you prefer.