Buttermilk Pancakes with Raspberry Butter
Sift flour and sugar into large bowl; whisk eggs, buttermilk, melted butter and rind in medium bowl. Gradually whisk egg mixture into flour mixture.
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Cooking tools:
- Sifter
- Mixing bowl
- Whisk
- Pitcher
- Plastic wrap
- Refrigerator
- Cooking-oil spray
- Heavy-based frying pan
- Stove
- Measuring cup
- Spatula
- Plate
- Hand mixer
- Serving platter
Ingredients
- 2 cups (300g) self-raising flour
- 1/3 cup (75g) caster sugar
- 2 eggs, beaten lightly
- 600 millilitres buttermilk
- 50 grams unsalted butter, melted
- 1 tablespoon finely grated lemon rind
- cooking-oil spray
- 125 grams unsalted butter, softened
- 1/4 cup (80g) raspberry jam
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