Buttermilk Pancakes recipe
information
These pancakes are not the paper-thin crepe type but fairly thick and spongy. Serve them warm with extra butter and, if you like, some maple syrup.
ingredients
225 g (8 oz) flour
5 g (1 tsp) baking powder
5 g (1 tsp) bicarbonate of soda
5 g (1 tsp) salt
2 eggs
450 ml (3/4 pt) buttermilk
60 ml (4 tbsp) melted butter
butter or oil for frying
5 g (1 tsp) baking powder
5 g (1 tsp) bicarbonate of soda
5 g (1 tsp) salt
2 eggs
450 ml (3/4 pt) buttermilk
60 ml (4 tbsp) melted butter
butter or oil for frying
method
1. Preparation Sift the dry ingredients into a large bowl.
2. Whisk the eggs until they are light and fluffy.
3. Stir the buttermilk into the eggs.
4. Fold this into the dry ingredients and mix until smooth.
5. Add the melted butter and stir well.
6. Heat your pancake pan until it is very hot.
7. Add a little fat and when it has melted, pour off any excess.
8. Cook the pancakes about 100 ml (4 fl oz) mixture per pancake, depending on the size of the pan) until golden on each side.
9. Keep pancakes warm in a low oven while you cook the rest of the mixture.
2. Whisk the eggs until they are light and fluffy.
3. Stir the buttermilk into the eggs.
4. Fold this into the dry ingredients and mix until smooth.
5. Add the melted butter and stir well.
6. Heat your pancake pan until it is very hot.
7. Add a little fat and when it has melted, pour off any excess.
8. Cook the pancakes about 100 ml (4 fl oz) mixture per pancake, depending on the size of the pan) until golden on each side.
9. Keep pancakes warm in a low oven while you cook the rest of the mixture.
serving amount
makes 8 - 10
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
