Buttermilk Pancakes #2

Buttermilk Pancakes #2

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Buttermilk pancakes are fluffy, light, and delicious. Try this easy pancake recipe for breakfast or brunch.
Servings: 12 pancakes
Calories: 457
Prep Time 25 minutes
Cook Time 30 minutes


  • 4 oz butter
  • 6 oz self-raising flour sifted
  • 1 tsp bicarbonate of soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 oz golden caster sugar
  • 1 large egg beaten
  • 1/2 pint carton buttermilk
  • vegetable oil for frying
  • 1 1/2 lb rindless thin streaky bacon rashers
  • 6 apples cored and cut into eighths
  • 4 tbsp maple syrup plus extra to pour
  • fresh parsley to garnish


  • Melt 2 oz butter and allow to cool. Mix the flour, bicarbonate of soda, cinnamon, nutmeg and caster sugar together in a bowl.
  • Make a well in the centre and add the melted butter, egg and the buttermilk. Mix, then stir into the flour until well combined and smooth.
  • Preheat the oven to 140°C/120°C fan oven/Gas Mark 1. Brush a nonstick frying pan with oil and drop a tablespoonful of batter into the pan, flipping when golden. Remove and keep warm in the oven between a clean cloth. Repeat with the remaining batter.
  • Preheat the grill to high and cook the bacon until crisp. Drain any excess fat on kitchen paper.
  • Heat half the remaining butter in a frying pan until foaming, then fry half the apples until golden. Take out and keep warm. Repeat with the remaining butter and apples. Return all the apples to the pan, add the syrup, bring to the boil and bubble for 1 minute.
  • Serve the pancakes with apples, bacon and extra maple syrup and garnish with parsley.
Calories: 457 kcal
Carbohydrates: 34 g
Protein: 10 g
Fat: 32g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 74 mg
Sodium: 562 mg
Potassium: 273 mg
Fiber: 3 g
Sugar: 19 g
Vitamin A: 359 IU
Vitamin C: 4 mg
Calcium: 46 mg
Iron: 1 mg
Ingredients Egg
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