Recipe || Buttermilk Pancakes for Two
You batter believe it! Who doesn’t love pancakes? I know I sure do! I’m American after all, and we really have a deep respect for fluffy buttermilk pancakes! You guys know what I’m like about American foods I love from home… coffee cake anyone? I have such fond memories of making buttermilk pancakes as a kid, either from scratch or from the trusty box of Aunt Jemima’s we always had in the cupboard. They are such a great treat, any day of the week!
The trick to really great buttermilk pancakes, and all pancakes in general? They’ve GOT to be light and fluffy, so be careful not to overmix, and then let the batter sit! Don’t worry either if you don’t have any buttermilk in your fridge, there’s an easy at home trick to mimicking it! Measure out your milk, and add a tablespoon of either white vinegar or lemon juice. Let it sit for 5-10 minutes. It’ll curdle a bit but that’s the idea! You can also water down some yogurt!
And now for the recipe!
Buttermilk Pancakes for Two
Just enough pancakes for two, plus a few extra for safe keeping! Who doesn't love pancakes?
- 1 large frying pan or flat griddle pan
- 125 grams plain flour
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tsp bicarbonate of soda
- 180 ml buttermilk
- 50 ml milk (optional)
- 2 tbsp vegetable oil
- 1 egg
Mix together the flour, sugar, baking powder, bicarbonate of soda, and salt in a bowl. Pour out the buttermilk and milk into a measuring jug. Whisk in the egg and oil.
Mix wet ingredients into the dry, stirring until just combined, but being careful not to overmix. Set the batter aside and rest for 10 to 30 minutes.
Warm the oven to about 100°C fan. Place a cooling rack onto a baking tray and set in the oven to warm.
When you're ready to cook your pancakes, start by heating up a large nonstick pan on on low heat and add a small splash of vegetable oil, making sure it's spread thinly and evenly. The oil is hot enough, when a flick of water sizzles in the pan.
Using a 1/4 cup measuring cup or ladle, pour your batter into the pan. When you see bubbles forming and popping in the batter, use your spatula to check the underneath. When it's nice and golden, flip! Cook the other side for 2-3 minutes, until nicely golden.
Keep the cooked pancakes in the oven to stay warm, and continue until all the batter is gone!
Serve with your choice of toppings! Bacon, maple syrup, fruit, a dollop of cream, whatever you fancy!
- I like my pancake batter a little on the runnier side, but if you prefer yours thicker, you can skip the extra 50ml of milk. If you prefer them runnier, add a splash more!
- Pancakes freeze pretty well, just make sure you freeze them individually for a bit first, before you put them in a ziploc bag!
These look soooo delicious!!x
Lucy | http://www.lucy-cole.co.uk
These look so amazingly fluffy! I think I’m going to try and make some banana pancakes (served with maple syrup, of course) tonight – wish me luck! x
Laura // Middle of Adventure
These sound incredible Ghenet – you honestly can’t beat buttermilk pancakes! x
Booyyyy these look so good! I had American style pancakes last night (with chocolate chips!) – I wish I checked bloglovin first, I would have totally tried these. I can have pancakes again at the weekend right? xx
Lynsey || One More Slice
These look absolutely delicious! I’ve never tried buttermilk pancakes before, but I should!
They are very tasty! I’d definitely recommend!