Buttermilk Pancakes
The batter wants lumps, not smoothness. Overmixing develops gluten and turns pancakes rubbery, so stop as soon as the flour disappears and let the batter sit for ten minutes.
Ingredients
- 250 g plain flour
- 2 tbsp caster sugar
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp fine salt
- 2 large eggs
- 350 ml buttermilk
- 40 g butter, melted, plus more for the pan
- Maple syrup, to serve
Method
- Whisk the flour, sugar, baking powder, bicarbonate and salt in a large bowl.
- Beat the eggs with the buttermilk and melted butter, then pour into the dry ingredients and fold just until combined — lumps are fine.
- Rest the batter for 10 minutes while the pan heats over medium-low.
- Butter the pan lightly and ladle in 60 ml of batter per pancake.
- Cook for 2 minutes, until bubbles break on the surface and the edges look set, then flip and cook 1 minute more.
- Keep warm in a low oven while you cook the rest, and serve with maple syrup.
Notes
No buttermilk? Stir 1 tbsp lemon juice into 350 ml milk and leave for 10 minutes.
Medium-low heat matters more than any ingredient — a hot pan browns them before they rise.
The batter keeps for a day in the fridge; add a splash of milk to loosen it.