The Food Gene
Fluffy Buttermilk Pancakes
Thick, soft American-style pancakes. Perfect for weekend breakfasts.
- Prep
- 10 mins
- Cook
- 15 mins
- Serves
- 4
- Level
- Beginner
Ingredients
- 200 g plain flour
- 1 tbsp caster sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- A pinch of salt
- 300 ml buttermilk
- 1 egg
- 30 g butter, melted, plus extra for the pan
Method
- Mix. Whisk the dry ingredients in one bowl and the buttermilk, egg and butter in another. Stir together until just combined.
- Rest. Leave the batter for 5 minutes while the pan heats over medium heat. Put the oven on low to keep pancakes warm. (5:00)
- Cook. Wipe the pan with butter. Cook ladlefuls for 2 minutes until bubbles appear, then flip for 1 minute more. (2:00)
- Serve. Keep warm in the low oven while you cook the rest. Serve with maple syrup and berries.
Chef’s tip
Your first pancake tests the heat. If it browns too fast, turn the heat down a little.
Storage
Freeze cooked pancakes between baking paper and toast from frozen.
Swap it
Add blueberries to each pancake once it is in the pan. No buttermilk? Stir 1 tbsp lemon juice into 300 ml milk and leave for 5 minutes.
Nutrition
| Nutrient | Per serving |
|---|---|
| Energy | 308 kcal 1,289 kJ |
| Fat | 10.8 g |
| of which saturates | 6.1 g |
| Carbohydrate | 42.6 g |
| of which sugars | 7.3 g |
| Fibre | 1.6 g |
| Protein | 9.4 g |
| Salt | 1.19 g |