About this recipe:These pancakes are fluffy, moist and delicious. They are wonderful as is or drenched in golden syrup, maple syrup, honey or chocolate sauce. Try adding a handful of fresh or frozen blueberries to the batter. Perfect for breakfast, brunch or dessert.
Makes: 8 pancakes
4 tablespoons vegetable oil
1/2 teaspoon vanilla extract
50g caster sugar
150g plain flour
1 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 dash salt
1 teaspoon lemon juice
15g butter or as needed
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Mix the buttermilk, vegetable oil and vanilla extract in a bowl; stir in the sugar. Whisk in the flour, baking powder, bicarbonate of soda and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
In a separate bowl, whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
Heat a large frying pan over medium heat and grease with the butter. Pour 75ml of batter per pancake into the frying pan and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown the other side, about 2 more minutes.
Forget flops with our collection of Pancake videos! We'll show you how to make everything from traditional pancakes to savoury crepes, and more. Watch now!