Buttermilk Pancakes
Buttermilk pancakes are a huge hit in my house, so much so that when I do grocery shopping with my kids, they put buttermilk in my trolley even if it is not on my list.
They are very easy and quick to make. When I do make them, my kids like a huge batch, so that there are leftovers and they can snack on them throughout the day.
I like to make mine smaller, it makes it easier to flip and cook. If you like larger ones make them large.
Give these a try, you won't be disappointed.
They are very easy and quick to make. When I do make them, my kids like a huge batch, so that there are leftovers and they can snack on them throughout the day.
I like to make mine smaller, it makes it easier to flip and cook. If you like larger ones make them large.
Give these a try, you won't be disappointed.
Recipe
Recipe adapted from Julie Goodwin's cookbook Our Family Table (which I love)
Preparation time: 10 minutes
Cooking time: 3 minutes per pancake
Makes 8 large or 16 small pancakes
1 cup (150g) self raising flour
1/4 teaspoon bicarbonate of soda
1/4 cup (55g) caster sugar
1 1/4 cups (310ml) buttermilk
1 egg
Cooking spray, for frying
Toppings:
Nutella
Freshly squeezed lemon juice and a sprinkle of caster sugar
Jam
Fresh Fruit
In a medium bowl place the flour, bicarbonate of soda and caster sugar, give that a quick gentle whisk. Add the buttermilk and egg and whisk until combined and lump free.
Heat a large frying pan over low to medium heat. Lightly spray the pan with the cooking oil. For smaller pancakes i put in a large dessert spoon of the mix into the fry pan (i usually can fit 3 or 4 into the pan when this size). For larger pancakes, pour in 1/4 cup of the batter, you'll probably need to make 1 at a time. Cook for 2 minutes or until bubbles form on the surface. Flip the pancakes over and cook a further 1 minute, or until cooked through. Repeat with the remainder of the batter.
Preparation time: 10 minutes
Cooking time: 3 minutes per pancake
Makes 8 large or 16 small pancakes
1 cup (150g) self raising flour
1/4 teaspoon bicarbonate of soda
1/4 cup (55g) caster sugar
1 1/4 cups (310ml) buttermilk
1 egg
Cooking spray, for frying
Toppings:
Nutella
Freshly squeezed lemon juice and a sprinkle of caster sugar
Jam
Fresh Fruit
In a medium bowl place the flour, bicarbonate of soda and caster sugar, give that a quick gentle whisk. Add the buttermilk and egg and whisk until combined and lump free.
Heat a large frying pan over low to medium heat. Lightly spray the pan with the cooking oil. For smaller pancakes i put in a large dessert spoon of the mix into the fry pan (i usually can fit 3 or 4 into the pan when this size). For larger pancakes, pour in 1/4 cup of the batter, you'll probably need to make 1 at a time. Cook for 2 minutes or until bubbles form on the surface. Flip the pancakes over and cook a further 1 minute, or until cooked through. Repeat with the remainder of the batter.
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My family love the pancakes spread with some nutella; or freshly squeezed lemon juice and a sprinkle of caster sugar, or with jam. Today we had them with a dusting of icing sugar and some fresh blueberries. Julie serves hers more fancy with a caramel sauce and sliced bananas.
Enjoy!
