About this recipe:Nothing says American breakfast more than a stack of fluffy, thick pancakes drowned in syrup. The buttermilk in this recipe gives these pancakes a bit of help in staying moist and fluffy, whilst adding a creamy flavour. You can find buttermilk in most supermarkets, but if you can't get it where you are, full fat milk mixed with a bit of natural yoghurt will work as well (if not better). The trick to great pancakes is to make sure your batter is the right consistency and cook them slowly on a low heat in a bit of oil or butter.
1 (284ml) tub of buttermilk, or natural yoghurt thinned with whole milk
oil or butter, for frying
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
Method Prep:15min › Cook:8min › Ready in:23min
Mix flour, sugar, baking powder, bicarb and salt in a large bowl. In another bowl, mix beaten egg, the oil or butter and the buttermilk. Create a well in the middle of the dry ingredients, and pour in wet mixture. Lightly stir until just moistened and mixed.
The batter should be slightly thicker than natural yoghurt. You want it to flow fairly easily, but you still want it to have some structure once it has hit the griddle. A good test is to see if it flows off a metal spoon when dipped, but stays fairly put when the batter hits the counter. If needed, add a touch more flour or plain milk until you get the correct consistency.
Heat a griddle or frying pan on a medium low heat. Add about 1 to 2 tablespoons of oil or butter.
Ladle about 75ml of batter into griddle. This should spread into a circle about the size of your hand. Repeat until your griddle or pan is full. If you would like, you can sprinkle in some berries, chocolate chips or bananas at this point.
Slowly cook the pancake until the edges are fairly dry and bubbles appear in the centre. Flip the pancake with a spatula and cook for an additional 2 minutes.
Repeat with remaining batter, adding more oil or butter and adjusting the heat as needed. Keep warm in a lightly heated oven until serving.
Smaller pancakes make a good snack for children, and freeze well. Simply reduce the amount of batter you ladle out, and reduce some of the cooking time.
Very good. I will be making these again. I used a natural yoghurt and semi milk and they turned out just fine. Next time, I have made a note to use unsalted butter though as they were a little salty for me. - 18 Apr 2014