Family Home Cook’s Maple Buttermilk Pancakes with Yoghurt and Pistachio

For the pancakes

• 300g self-raising flour 
• 300ml buttermilk 
• 3 eggs 
• 3 tsp baking powder 
• 3 tbsp maple sugar
• 1 tbsp of pure Canadian maple syrup (preferably amber for its rich taste)

For the topping

• Fresh raspberries
• Greek yoghurt
• Pistachios
• Pure Canadian maple syrup (preferably golden for its delicate taste)

1. In a large jug add the buttermilk, eggs and maple syrup and give it a good mix using a whisk.  
2. In a large bowl add the flour, baking powder, sugar and mix then gradually add the wet ingredients, mixing well to make a batter.  
3. In a large non-stick frying pan add a small knob of butter and melt over a low-medium heat.  
4. Once the butter has melted add a tablespoon of the batter to the pan and fry for around 3 minutes or till small bubbles appear on the surface of each pancake. Now flip and cook for another 3 minutes or till nice and brown. Cook the pancakes in batches.  
5. Serve your Maple Buttermilk Pancakes with Yoghurt and Pistachio with a big dollop of yoghurt, add the raspberries, sprinkle over the pistachios and finish off with a good drizzle of pure Canadian maple syrup.