American buttermilk pancakes
- Preparation and cooking time
- A little work
- Makes 10 pancakes
- 300g Self raising flour
- 60g Caster sugar
- 1tsp Baking powder
- 250ml Buttermilk
- 2 Eggs
- 60g Unsalted butter, melted and cooled, plus extra for frying and serving
- 3-4tbsp Milk (optional)
- Maple syrup (optional), to serve
- Berries or diced fruit to serve
- STEP 1
Put the flour, sugar, and baking powder into a large bowl and mix well with a balloon whisk.
- STEP 2
In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
- STEP 3
Make a well in the centre of the flour mixture and gradually whisk in the buttermilk mixture to a smooth, thick batter. If the batter is not quite a thick pouring consistency, stir in 3–4 tbsp milk.
- STEP 4
In a 15cm (6in) non-stick frying pan, heat a knob (about 1⁄2 tbsp) of butter over a medium heat until the butter begins to sizzle.
- STEP 5
Pour in just enough batter to coat the base of the pan. Cook the pancake over a medium heat until the edges are set and small bubbles appear on the surface of the pancake, burst, and leave small “holes”.
- STEP 6
Turn the pancake and cook for 1–2 minutes on the other side.
- STEP 7
Serve immediately, or keep warm in a low oven while you cook the remaining pancakes.
- STEP 8
Serve with a bowl of fresh berries or diced fruit or, for a less healthy alternative, with a dribble of maple syrup