Fluffy buttermilk pancakes
Tall, tender pancakes with golden edges. Stack them high with banana, berries and a pour of golden syrup.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Level
- Easy
Method
- 01
Whisk the flour, baking powder, bicarbonate, sugar and salt together in a large bowl.
- 02
In a jug, whisk the buttermilk, eggs and melted butter.
- 03
Pour the wet ingredients into the dry and stir gently with a fork until just combined. A few lumps are good. Rest the batter for 5 minutes.
- 04
Heat a non-stick pan over medium-low heat and brush with butter. Pour in 60 ml of batter per pancake.
- 05
Cook for 2 minutes until bubbles appear on the surface, then flip and cook for 1 minute more.
- 06
Keep warm in a low oven while you cook the rest, then stack and top with banana, blueberries and syrup.
No buttermilk? Stir 1 tbsp lemon juice into 375 ml milk and leave for 5 minutes.
Whisk the flour, baking powder, bicarbonate, sugar and salt together in a large bowl.
In a jug, whisk the buttermilk, eggs and melted butter.
Pour the wet ingredients into the dry and stir gently with a fork until just combined. A few lumps are good. Rest the batter for 5 minutes.
Heat a non-stick pan over medium-low heat and brush with butter. Pour in 60 ml of batter per pancake.
Cook for 2 minutes until bubbles appear on the surface, then flip and cook for 1 minute more.
Keep warm in a low oven while you cook the rest, then stack and top with banana, blueberries and syrup.
