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Is there a better weekend breakfast than a giant stack of pancakes drenched in maple syrup and topped with crispy bacon? We think not. Using buttermilk instead of regular milk adds a pleasant tang, and helps to create a fluffier finish. Adding butter to the mix provides a little extra richness.
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The process of making pancakes often just involves whisking the ingredients together, frying, and eating within minutes. But for the fluffiest, tastiest, best pancake possible, it is really worth resting the batter. This gives the gluten time to relax, resulting in fluffier pancakes. Butter is an excellent addition as fat is a great carrier of flavour.
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Place the dry ingredients in a large bowl and make a well in the centre. Add the buttermilk, melted butter and egg and whisk until you have a smooth batter
2
Place a large non-stick frying pan over a high heat. Once the pan is just about smoking, turn down to medium and add a splash of oil. Add a large tablespoon of batter and gently spread into a neat circle with the back of the spoon
3
Cook the pancake for 2–3 minutes, or until nicely browned on one side, then flip over and cook for a further 1–2 minutes. Adjust the heat or add a little more oil if necessary. Work in batches until you have used up all the batter
4
Warm the pancakes under a hot grill if they need heating up and serve with crispy bacon and plenty of maple syrup
Pollyanna is a recipe developer at Great British Chefs and one-half of creative supper club Pickled Plates.
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Buttermilk pancakes
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