Currant buttermilk pancakes

Name: Currant buttermilk pancakes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 70 g Butter or margarine; 2 Eggs (size M); 50 g Sugar; 1 pinch Salt; 1/4 l Buttermilk; 280 g Flour; 2 TEASPOONS Baking Powder; 200 g Currants; 300 g Vanilla ice cream; 7-10 Tbsp Lemon balm

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

70 g Butter or margarine
2 Eggs (size M)
50 g Sugar
1 pinch Salt
1/4 l Buttermilk
280 g Flour
2 TEASPOONS Baking Powder
200 g Currants
300 g Vanilla ice cream
7-10 Tbsp Lemon balm

Directions

1
Melt 40 g fat and let it cool down. Mix eggs, sugar and salt. Stir in buttermilk and liquid fat. Mix flour and baking powder and stir into the mixture. Wash the currants and dab dry. Put 4 currant panicles aside for decoration. Pluck the remaining currants from the stems and carefully fold them into the dough.
2
Heat some fat in a pan. Add 4 heaped tablespoons of dough as 4 round cakes to the pan. Fry over medium heat for 2-3 minutes on each side until golden brown. Remove from the pan and keep warm. Bake 12 more pancakes from the remaining dough with a little fat in portions. Decorate with lemon balm and currant panicle and serve warm with vanilla ice cream. Serve with cinnamon sugar