28min 4 ppl
Buttermilk Pancakes
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 7 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 10g
Carbs 52g
Fats 14g
About this dish
A quick buttermilk batter is rested briefly then griddled into tall, fluffy pancakes with a golden crust, ready for a melting pat of butter and maple syrup.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- buttermilk480 ml
- Eggs2
- Unsalted buttermelted, plus extra for the pan and to serve60 g
Dried Goods
- Plain flour250 g
- Baking powder2 tsp
- Bicarbonate of soda0.5 tsp
- Granulated sugar30 g
Spices & Seasonings
- Salt0.5 tsp
Oils & Condiments
- Maple syrupto serve100 ml
Utensils
- Mixing bowl
- Whisk
- Large frying pan
- Chopping board
Method
1
Whisk together the flour, baking powder, bicarbonate of soda, sugar and salt in a mixing bowl.
Approx. 4 minutes
2
In a separate bowl, whisk together the buttermilk, eggs and melted butter.
Approx. 3 minutes
3
Pour the wet ingredients into the dry ingredients and whisk just until combined, leaving a few small lumps.
Approx. 3 minutes
4
Rest the batter for 5 minutes while you heat a large frying pan or griddle over medium heat and lightly butter it.
Approx. 5 minutes
5
Ladle the batter onto the griddle in rounds and cook for 3 minutes until bubbles form on the surface and the edges look set.
Approx. 4 minutes
6
Flip and cook for a further 2 minutes until golden on both sides, then repeat with the remaining batter.
Approx. 10 minutes
7
Serve stacked with a pat of butter and a drizzle of maple syrup.
Approx. 3 minutes
