- 125g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1 egg
- 250ml buttermilk
- 50g butter, melted
Prep:5min › Cook:15min › Ready in:20min
- Preheat and lightly grease a large frying pan.
- Mix the flour, bicarb and salt (you can use less salt to taste) together in a bowl. Add the egg, buttermilk and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy and puffy.
- Drop 5 tablespoons (75ml) of the batter onto the pan, spreading lightly with the bottom of the spoon. Cook until lightly-browned on each side, 1 to 2 minutes per side.
If you prefer less salt, reduce the amount to 1/4 or 1/2 a teaspoon.
I agree with previous reviewer. Way too salty. A teaspoon of salt? Really? Maldon sea salt is maybe what the writer meant. But table salt, probably quarter of a tsp. A shame. My wee family were looking forward to these. They spat them out. - 02 Apr 2013
Followed recipe to the letter and sorry I did. The pancakes were light and fluffy and delicious at first bite until the taste of salt hit and that's all that remained. WAY too much salt. I should've read the reviews before following recipe and followed Enchilada's suggestion of 1/2 tsp at most. I had to throw the lot away as nobody could eat this. - 24 Feb 2013
Didn't have quite enough buttermilk so topped it up with milk, which was fine. Delicious EXCEPT far too much salt - would use 1/2 tsp at most next time. Great with golden syrup and whipped cream. - 07 May 2012