Buttermilk Pancakes
Tall, tangy, slightly uneven pancakes with crisp lacy edges. The lumps in the batter are not a mistake — they are the reason yours will be fluffier than the diner ones.
- Total time
- 16 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Whisk the flour, baking powder, bicarbonate of soda, sugar and salt together in a large bowl.
Beat the egg into the buttermilk with the melted butter, then pour it into the dry ingredients and fold about ten times only, stopping while the batter is still lumpy.
Let the batter sit for 5 minutes while a non-stick pan heats over medium-low; it is ready when a drop of water skitters rather than sits.
Wipe the pan with a little butter and ladle in 3 tbsp of batter per pancake, cooking for 2 to 3 minutes until bubbles rise, hold their shape and pop.
Flip once and cook 1 to 2 minutes more until the second side is golden and the centre springs back when pressed.
Keep the finished pancakes in a low oven or under a clean towel and serve stacked with maple syrup.
Read all that and thought “absolutely not”?
Completely fair. Buttermilk Pancakes is sitting in the American kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the American kitchen
Portions that need two hands and no apology.