Buttermilk pancakes
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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.
First published in 2019
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.
Ingredients
Metric
Imperial
Buttermilk pancakes
- 130g of plain flour
- 1 tsp sugar
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 pinch of salt
- 1 Freshlay Farms Golden Yolker® egg
- 250g of buttermilk
- 1 tbsp of butter, melted
- vegetable oil
To serve
- 12 rashers of streaky bacon, grilled until crispy
- maple syrup
SAVE RECIPE
Method
1
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
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