Buttermilk pancakes

Ingredients

• 230 gplain flour
• 5 gbaking powder
• 2eggs
• 20 gsugar
• 150 gmilk
• 50 gbuttermilk
• 1 pinchsalt
• 50 mloil

Instructions

1. 1

   Make the batter

   Mix all the ingredients into a thick batter.

2. 2

   Cook the pancakes

   Heat a little oil in a frying pan. Add tablespoon-sized portions of batter. When bubbles appear on the surface, turn the pancakes and cook the other side until golden.

What are buttermilk pancakes?

Pancakes are made in many forms around the world; buttermilk pancakes are commonly associated with American-style breakfast pancakes. This version uses both milk and buttermilk, giving the batter a mild tang while keeping the ingredient list simple.

The method is equally uncomplicated: mix everything into a thick batter, then cook small portions in a pan. The bubbles on top are the cue to turn each pancake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 397 calories, 11g protein, 51g carbs, 17g fat.

The flour and sugar provide most of the carbohydrates, while the oil, eggs and dairy contribute much of the fat. Eggs and milk also supply some protein; pair a serving with fruit and yoghurt or an egg for a more balanced plate.

The batter ingredients

Flour and baking powder: plain flour gives the pancakes structure, while baking powder helps them rise as they cook.

Milk and buttermilk: the two dairy ingredients loosen the flour and bring a gentle tang. The batter is meant to be thick rather than runny.

Eggs, sugar and salt: eggs help bind the batter, sugar adds sweetness and encourages browning, and a pinch of salt rounds out the flavour.

Getting the texture right

Mix all the ingredients until they form a thick batter, as directed. Avoid adding extra liquid unless the batter is too stiff to portion; the recipe does not give a target consistency beyond thick.

Scoop tablespoon-sized portions into the pan for small pancakes that are easier to turn. Keep the portions similar in size so they cook at roughly the same pace.

When to turn them

Watch the surface rather than relying on a fixed cooking time, which the method does not specify. Once bubbles form on top, turn the pancake and finish cooking the second side until golden.

If the outside colours before the centre has had time to cook, reduce the heat slightly and give the pancakes longer in the pan.

Cooking in batches

Heat a little of the measured oil in the frying pan before adding the batter. Cook in batches if needed, leaving enough room to turn each pancake without disturbing its neighbours.

Add a little more oil to the pan when it starts to look dry. The recipe gives 50 ml of oil in total, but does not specify how much to use for each batch.

What to serve alongside

Serve the pancakes warm, either plain or with fruit, yoghurt or a little extra buttermilk. For a more filling plate, add an egg or another savoury side.

Keep additions separate if serving a group, so everyone can choose how sweet or substantial to make their portion.

Recipe notes & tips

• Heat the pan before adding the batter so the pancakes begin cooking promptly.
• Use tablespoon-sized portions, as directed, for pancakes that are easy to turn.
• Wait for bubbles to appear on the surface before flipping.
• Cook the second side until golden rather than turning repeatedly.
• Cook in batches if the pan is too crowded to flip the pancakes comfortably.

Variations

• Add berries: fold a few fresh berries into each portion of batter just before cooking.
• Add cinnamon: stir a little ground cinnamon into the dry ingredients for a warm spice note.
• Serve with fruit: top the cooked pancakes with sliced seasonal fruit.
• Make them savoury: leave off sweet toppings and serve with eggs.
• Add yoghurt: spoon yoghurt alongside the pancakes for a cool, tangy topping.

Common mistakes to avoid

• Batter too thin: keep to the specified ingredients and mix to a thick consistency.
• Flipping too soon: wait until bubbles appear on the surface before turning.
• Pancakes too large: use tablespoon-sized portions so they are easier to handle.
• Pan too crowded: cook in batches to leave room for turning.
• Outside browning too quickly: lower the heat and allow more time for the centre to cook.

How to store

Keep cooled pancakes in a covered container in the fridge for up to 2 days. Reheat in a frying pan over a low heat or in the microwave until warmed through.

Frequently asked questions