Lion Buttermilk Pancake

Makes 12
  • 1½ cups (225g) plain flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon caster sugar
  • 2 large eggs (size 80), lightly beaten
  • 300ml buttermilk
  • vegetable oil, for greasing
  • maple syrup, to serve


  • Face: I pancake
  • Mane: 2 to 3 Delite mandarins, segmented with pith removed
  • Nose: 1 raw almond
  • Eyes: 2 blueberries
  • Cheeks: 2 slices of banana
  • Tongue: 1 strawberry


  1. Place flour, baking powder and sugar in a large bowl.  Combine buttermilk, butter and eggs in a jug.   Pour the wet ingredients into dry ingredients while whisking continuously until a smooth batter forms.  Set aside for 20-30 minutes.
  2. Place a large non-stick frying pan over medium heat and lightly grease with oil.  Cook ¼ cupfuls of batter mixture, when the top side of the pancake is covered in bubbles, turn pancake over and cook the other side until golden brown, about 3 minutes on first side and only a minute on second side.  Cook pancakes in batches of three or four at a time.  
  3. To make Lion face, place a pancake in centre of a flat dinner sized plate.  Arrange mandarin segments around the edge of a pancake facing same direction.  For the cheeks, place two banana slices side by side in the middle of pancake then place the almond on top for the nose.  Position blueberries for the eyes.  Cut a diamond shape from the tip of a strawberry and position between banana slices for the tongue.