Buttermilk Pancakes With Raspberry Butter - cooking recipe

Ingredients

2 1/2 cups self-raising flour
1/3 cup sugar
2 None large eggs, beaten lightly
2 1/2 cups buttermilk
3 tbsp unsalted butter, melted
1 tbsp finely grated lemon zest
None None cooking oil spray
9 tbsp unsalted butter, softened
1/4 cup raspberry jam

Preparation

Sift the flour and sugar into a large bowl. Whisk the eggs, buttermilk, melted butter and lemon zest in medium bowl. Next, gradually whisk the egg mixture into the flour mixture until it makes a smooth batter. Cover and refrigerate for 30 mins.
Spray a large heavy-based frying pan with cooking oil spray and heat to medium. Pour 1/4 cup of the batter into the heated pan, making 4 pancakes at a time. Cook until bubbles appear on the surface of the pancakes., then turn them over and cook until browned. Remove from the pan and cover to keep warm. Repeat with the remaining batter to make 16 pancakes in total.
To make the raspberry butter, beat the softened butter in small bowl with an electric mixer until light and creamy. Beat in the jam until combined.
Serve the pancakes topped with raspberry butter.