Wholemeal Buttermilk Pancakes

METHOD

Pancakes

1) Combine the flour and bicarbonate in a bowl - mix well

2) Combine the milk, buttermilk, egg and melted butter in another bowl

3) Combine the wet and dry - don't over mix. It will 'fluff up'

4) Heat a little butter in a pan on a medium / high heat

5) Take 3 spoonfuls (soup spoon) of mix at at time and cook on each side until golden brown

6) Serve with homemade refine sugar free raspberry jam.

Raspberry jam

1) Bring all ingredients to the boil in an pan then simmer until thick. Be careful not to let it 'catch' and burn

2) Set aside to cool in a clean jam jar

3) Store in fridge for up to a week