Buttermilk Pancakes

  • Total Time

    25m
    • Prep Time

      10m
    • Bake Time

      15m
  • Serves

    8
  • Skill Level

    Easy
  • Dietary Needs

    NF/Veg
    • Nut free
    • Vegetarian

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Looking for an even fluffier pancake? Try these Buttermilk Pancakes - the buttermilk combined with the baking powder will give your pancakes some extra height as well as making them light and airy. These are delicious served with lashing of maple syrup.  

Method

  1. Sieve the flour, baking powder and salt into a large bowl then add the sugar and stir then make a well in the centre.

    • 1 tsp Baking Powder
    • 130g Plain White Flour
    • Pinch of  Salt
  2. In a large jug whisk together the buttermilk, melted butter, vanilla and beaten egg.

    • 350ml Buttermilk
    • 50g Butter (Unsalted) (Melted)
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
    • 1 Egg(s) (Free Range) (Beaten)
  3. Slowly add the wet ingredients to the dry, whisking until you have added it all and you get a smooth, thick batter. Leave to rest for 10-15 minutes.

  4. Lightly grease a frying pan with oil and heat on a medium heat, then scoop a rounded tablespoon of batter into the pan. Cook for 1-2 minutes on each side or until golden. The pancakes will start to puff up as they cook.

    • Splash of Vegetable Oil (For Frying)
  5. Transfer to a plate and keep warm whilst you make the rest. Serve warm with fresh berries and a sprinkling of golden caster sugar.

    • Drizzle of Maple Syrup
    • 35g Unrefined Golden Caster Sugar (We Like Billington's)

Let's Bake

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