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.
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