About this recipe:Feeding a crowd for a lazy weekend brunch? This recipe feeds at least 12 hungry people. Serve these fluffy buttermilk pancakes on their own or as part of an American-style breakfast with bacon or sausage and fried eggs.
90g butter, melted
2 pints buttermilk
650g plain flour
5 teaspoons baking powder
5 teaspoons bicarbonate of soda
1 pinch salt (optional)
5 tablespoons caster sugar
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Method Prep:10min › Cook:5min › Ready in:15min
Whisk together eggs, milk, butter and buttermilk in a large bowl. Combine flour, baking powder, bicarb, salt and sugar; stir into wet ingredients just until blended. Adjust thickness of the batter to your liking by adding more flour or buttermilk if necessary.
Heat a large frying pan over medium heat and coat with cooking spray. Pour 60ml of batter into the pan for each pancake and cook until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.