Buttermilk Pancakes


These are the smaller thick fluffy pancake you find in American diners. You can make them sweet or savoury: if you add sugar serve them with crispy bacon and maple syrup. If you make them savoury and omit the sugar, top them with wilted spinach and hollandaise sauce or smoked salmon, sour cream and dill.


220g plain flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
120g buttermilk
250g milk
1 egg
Butter or oil to cook the pancakes

To make a sweet version add:

1 tablespoon caster or Demerara sugar and 1 teaspoon vanilla extract


1. Place all the ingredients in a large bowl and whisk until well blended – leave to sit for at least 15 minutes (or up to overnight in the fridge) before cooking. Or blitz the ingredients in a blender or food processor until you have a smooth fluffy batter. Leave the batter to sit for 20 minutes and up to overnight – it gets better the longer you leave it and the pancakes will be fluffier.

2. Heat a non-stick frying pan or cast-iron pan over medium heat until you can barely keep your hand one inch over the pan. Smear with butter or oil and add enough batter to make a pancake 3 to 4 inches wide, spreading it out gently with a knife until it is even. Cook the pancakes until steam rises and you see little bubbles on the surface, then turn gently and cook until the other side is golden. (Remember that if the pancake is particularly thick you will need to cook the inside, so turn the heat down to low to make sure the inside is done.) Keep adding butter to the pan until you have used up all the batter – if you don’t want to use all the batter keep it covered in a bowl in the fridge until the next day.


Photography copyright foodpixies.com

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