BUTTERMILK PANCAKES

Why do I love buttermilk pancakes I hear you ask?

Well, the use of buttermilk in the batter provides a unique tanginess that enhances the overall taste. This acidity reacts with baking soda, resulting in a lighter and fluffier texture compared to standard pancakes. The reaction creates small bubbles, which help the pancakes rise and remain soft.

Secondly, buttermilk pancakes have a delectably rich flavour that sets them apart from other varieties. The subtle creaminess adds depth, making them enjoyable whether topped with syrup, fruit, or serve as a base for classic savoury additions. I have gone ahead and done a sweet and salty combo of bacon and maple syrup, but go crazy on the toppings with whatever makes you happy.

If you want to be really smug, check out my homemade butter recipe here and you can create butter to cook and top the pancakes with, as well the exact amount of buttermilk you’ll need for this recipe.

BUTTERMILK PANCAKES

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BUTTERMILK PANCAKES 〰️

(Makes 6 pancakes)

260gm self raising flour

2 tbl sp caster sugar

1/2 tea sp bicarb soda

Pinch salt

500ml buttermilk

2 eggs

Butter

Topped With: Crispy bacon, butter and maple syrup

  1. Place S.R flour, sugar, bicarb and salt in bowl and mix together with a wooden spoon. In a jug add in eggs and buttermilk and whisk together until just combined.

  2. Pour the wet ingredients into the dry and using a wooden spoon, slowly bring it all together. The secret is to not over mix the batter. Once the batter has just come together and there is no more visible flour specks, pop to the side.

  3. Place non stick pan on medium heat. Once it comes up to temp, place a knob of butter and allow it to melt in the middle. Once the butter has just melted, add one large ladle of batter on top of it. Allow it to cook on medium low heat until the bubbles appear and have popped all over the top. You can also have a look underneath with a spatula, and you’re looking for a golden deep char. Flip the pancake and allow to cook on the other side until you once again get the deep golden char. 

  4. After each pancake I recommend whipping down the pan with paper towel before starting again, as the butter leftover will burn. Repeat the process until all six pancakes are cooked and top with whatever makes you happy.