BUTTERMILK PANCAKES

BUTTERMILK PANCAKES

The buttermilk pancakes are dead easy to make and go well with many different ingredients – I especially like them with fish, fruit and cured meats but they are great on pancake day too, served with any sweet topping of your choice.

INGREDIENTS

SERVES: 12-16 pancakes

125g plain white flour

40g caster sugar

1 teaspoon salt

1 teaspoon bicarbonate of soda

300ml buttermilk

50g butter, melted

1 egg, beaten

rapeseed oil

METHOD

1: Mix the flour, sugar, salt and bicarbonate of soda together in a large bowl and make a well in the centre.

2: Mix the buttermilk, butter and egg together. Add about half the wet ingredients to the dry ingredients and give the mixture a quick whisk, but not too much.

3: Gently stir in the rest of the wet ingredients. The mixture should be quite thick and a little lumpy.

4: Leave it to rest at room temperature for 5–10 minutes before cooking.

5: When ready to cook the pancakes, heat a little oil in a non-stick frying pan over a low heat.

6: Working in batches, depending on the size of your pan, add spoonfuls of the pancake mix and fry for 1 ½ –2 minutes on each side until bubbly on the surface and golden brown.

7: You should get 12–16 pancakes. Transfer them to a low oven to keep warm while you cook the rest of the batter.

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INGREDIENTS

SERVES: 12-16 pancakes

125g plain white flour

40g caster sugar

1 teaspoon salt

1 teaspoon bicarbonate of soda

300ml buttermilk

50g butter, melted

1 egg, beaten

rapeseed oil

METHOD

1: Mix the flour, sugar, salt and bicarbonate of soda together in a large bowl and make a well in the centre.

2: Mix the buttermilk, butter and egg together. Add about half the wet ingredients to the dry ingredients and give the mixture a quick whisk, but not too much.

3: Gently stir in the rest of the wet ingredients. The mixture should be quite thick and a little lumpy.

4: Leave it to rest at room temperature for 5–10 minutes before cooking.

5: When ready to cook the pancakes, heat a little oil in a non-stick frying pan over a low heat.

6: Working in batches, depending on the size of your pan, add spoonfuls of the pancake mix and fry for 1 ½ –2 minutes on each side until bubbly on the surface and golden brown.

7: You should get 12–16 pancakes. Transfer them to a low oven to keep warm while you cook the rest of the batter.

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SEEN IN

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TOM KERRIDGE'S PROPER PUB FOOD (2013)

Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational.

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