These are my favourite weekend treat. I’m not a big fan of the big, fat, fluffy pancakes and while I love crepes, they’re a lot of effort.
Buttermilk pancakes are a perfect combination of the two, they’re a little bit thick, but not stodgy and they’re a little bit thin, but have some substance. I love them.
The best part is? There’s no real prep or waiting for half an hour. Just mix it all up & you’re good to go!
You’ll need some ingredients, of course.
Put all the dry ingredients in a bowl & whisk together.
Add the egg and the butter milk
Whisk it all together until it’s smooth
Pancakes aren’t hard to make either. Use a non stick pan over a medium low heat (this is important!) and spoon it in. A ladle works well & helps to keep them a consistent size.
Once it gets bubbly, and the bubbles stay popped (the mixture doesn’t close them over), they’re good to turn.
Depending on how long you’ll wait until you serve them, you can just stack them up or pop them into a very low oven to keep warm.
Serve them with what ever you like. Jam & cream, maple syrup and ice cream, fresh fruit, chocolate sauce. The possibilities are almost endless.
I decided to try the kiwi jam I made recently. It was delicious!
Serves 2 hungry people or 4 sensible people
Adapted from Our Family Table
- 1 C self raising flour
- 1/4 t bicarb soda
- 1/4 C caster sugar
- 1 1/4 C buttermilk*
- 1 egg
- Whisk dry ingredients together until well combined
- Add egg and milk and mix well
- Heat a non stick pan on medium low and spoon in mixture
- Once bubbles form and hold shape once popped, flip and cook for another minute or so
- Keep warm in a low oven or serve immediately
*Buttermilk is soured milk Add 1 tablespoon of vinegar into the cup measure before adding milk & let it sit. For 1 1/4 cups add a little more than 1 T of vinegar. Do this first, then get the other ingredients ready. This will allow it time to develop.