Raw Caster Sugar
Delicately flavoured with a...
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Pancakes
Buttermilk pancakes with Brown Sugar Mascarpone
15 mins
15 mins
Easy
20
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- Ingredients
- Method
Ingredients
- 1½ cups self-raising flour, sieved
- ½ teaspoon baking soda
- 2 cups buttermilk
- 1 tablespoon Chelsea Raw Caster Sugar
- 1 large egg, lightly beaten
- 1 tablespoon butter, melted
- 1 pinch sea salt
- extra butter for frying
- 250g pot mascarpone cheese
- ¼ cup Chelsea Soft Brown Sugar
- ½ tablespoon water
- ½ teaspoon vanilla extract
- 2 cups mixed berries
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
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Method
In a large bowl, mix the dry ingredients including the sieved flour,Chelsea Raw Caster Sugar , salt and baking soda.
Add the egg, buttermilk, and melted butter into the bowl with the dry ingredients.
Using a large metal spoon, fold all the ingredients together scraping down the sides of the bowl at least once until a smooth batter forms. You can also use an electric mixer for this Step. Cover the batter and refrigerate for 20-30 minutes before cooking.
In a medium bowl, add Chelsea Soft Brown Sugar the mascarpone cheese and the vanilla essence. Beat until smooth.
In a small bowl, add the and just enough water to make the sugar into a very thick paste. Roughly swirl the brown sugar paste through the vanilla mascarpone, to make a marble effect. Cover and chill until ready to serve.
In a large heavy frying pan, on a medium-low heat, melt a little butter and swirl to coat the pan.
Stir the batter well, and use a ladle or jug to pour around a ¼ cup of batter into the frying pan to make each pancake. You should be able to cook 5 pancakes in a batch of pancakes about 8cm across.
Cook the pancakes, until bubbles form on the surface and they are golden underneath. Use a spatula to flip and cook the other side. Keep the pancakes warm while you cook the rest.
Serve warm with a small bowl of brown sugar vanilla mascarpone and berries.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Soft Brown Sugar
This popular sugar is used...
Reviews
What did you think of this recipe?
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
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- 1 ¼ cups Edmonds Self Raising Flour (188g)
- 2 Tbsp Chelsea White Sugar
- 1 cup Meadow Fresh Original Milk (250ml)
- 1 egg, lightly beaten
- 30g butter, melted
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- Sliced banana
- Berries (optional)
- Chelsea Easy Pour Golden Syrup, Chelsea Maple Flavoured Syrup or Chelsea Honey Maple Flavoured Syrup
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- 2 cups plain flour
- 2 tsp baking powder
- 1 Tbsp ground ginger
- ¾ cup Chelsea Dark Cane Sugar
- 1 cup buttermilk (or standard milk)
- 3 eggs
- 3 Tbsp oil (canola or light olive etc)
- 2 cup fresh or frozen blueberries
To serve
- Fruit
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- 1 cup Edmonds Plain Gluten Free Flour
- 2 teaspoons Edmonds Baking Powder
- 2 tablespoons Chelsea White Sugar
- ½ teaspoon salt
- 1 cup almond milk (or Meadow Fresh Original Milk)
- 2 teaspoons melted (and cooled) coconut oil
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- 2 cups Edmonds Standard Grade Flour (300g)
- 3 tsp Edmonds Baking Powder
- ½ tsp salt
- 2 eggs
- 1 ⅔ cups Meadow Fresh Original Milk (415ml)
- ½ cup Chelsea White Sugar (113g)
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
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- 1 cup Edmonds Self Raising Flour (150g)
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- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
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- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
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- 3 cups plain flour (450g)
- 3 Tbsp Chelsea White Sugar
- 3 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3 cups buttermilk (750ml) (see tips below to make your own)
- 1/2 cup milk (125ml)
- 3 eggs
- 85g butter, melted
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- Fresh fruit, to serve (optional)
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- 130ml milk (1/2 cup + 1 tsp)
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- 1/2 cup Chelsea Soft Brown Sugar (100g)
- Chelsea Maple Flavoured Syrup, to serve
learn about baking
How to Choose SugarFor Baking?
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