American buttermilk pancakes

You can make these pancakes with whole milk, but using tangy buttermilk makes them lighter

This competition is now closed

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

Blueberry compote: For the ultimate blueberry pancakes, make a thick compote to serve alongside. Cook down 150g (51⁄2oz) of ripe blueberries with 2 tbsp water
Cinnamon & banana: Add 1 tsp of ground cinnamon to the flour. Once you have poured the batter into the pan, thinly slice half a banana and arrange it on top of the pancake, then cook as directed in the main recipe
Southern twist: For a Southern-inspired variation, replace 150g (51⁄2oz) of the self-raising flour with fine polenta or cornmeal

Like this? Try these:

The American Cookbook, by Elena Rosemond-Hoerr, published by DK, £16.99, www.dk.com.

Read more...

Accessibility Links