Easy Buttermilk Pancakes
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 350 g Self Raising Flour
- 1 tsp Bicarbonate of Soda
- ΒΌ tsp Salt
- 3 tbsp Caster Sugar
- 300 ml Buttermilk
- 300 ml Semi Skimmed Milk
- 2 Eggs (large)
- 1 tsp Vanilla Extract
- 80 g Butter (melted and cooled (for 5 minutes))
- 25 g Butter (for frying)
Method
- Mix together the flour, salt, bicarbonate of soda, and caster sugar in a large mixing bowl.
- Whisk together the cooled melted butter, eggs, buttermilk, milk, and vanilla extract.
- Whisk the wet ingredients into the dry ingredients (be as gentle as possible) and leave the mixture to rest for 10 minutes.
- Heat a teaspoon of butter in a pancake pan or frying pan then use a β cup measuring cup to pour your batter into the pan, so you get evenly sized pancakes (if you don't have cups, half fill a small teacup). You want the pancakes to be about 7-8cm wide (if you have a large pan you should be able to cook 2 or 3 pancakes at a time). Cook on a medium heat until you see bubbles on the surface of the batter. Flip over and cook for another minute. Lightly grease the pancake pan regularly with more butter between batches.
- Serve in stacks with your favourite toppings!