About this recipe:The combination of buttermilk and baking soda makes these pancakes as light as a feather! It makes quite a few so perfect for a weekend breakfast. Add a few blueberries for the kids or serve with bacon and eggs.
375g plain flour
3 tablespoons caster sugar
3 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
3/4 teaspoon salt
75g butter, melted
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Method Prep:15min › Cook:10min › Ready in:25min
In a large bowl, combine flour, sugar, baking powder, bicarb and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over-stir! Pour or scoop the batter onto the pan in small batches. Brown on both sides and serve hot.
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These pancakes are well worth the extra bit of trouble they take to prepare. We first had them Christmas morning and they went down a treat. And just had them again for Shrove Tuesday...Excellent - 09 Feb 2016
The texture came out too thin and rubbery - I didn't have baking soda so maybe that was the issue. I also added more flour to thicken them up but even that didn't do the trick. The actual taste was pretty good though. - 03 Dec 2016