Pancakes aplenty: Buttermilk Pancakes

Buttermilk Pancakes with bananas and maple syrup

These didn't last long

Flour.
Eggs.
Milk.

Pancakes, in their purest form (100g plain flour, a pinch of salt, 1 egg, 250ml milk and a dribble of melted butter all whisked together), are one of the easiest things that you can cook.

I’ve never been one to resist a pancake opportunity so Little Missy and I have been slaving over a hot stove all week, flipping our way through different pancake options with alacrity. After trying out some chocolate and oatmeal variations, we’ve come back to our brunch favourite: the thick, fluffy buttermilk pancake.

And a few other options…
2011: Sunday morning pikelets
2010: Buckwheat Pancake Cake with Leeks and Mushrooms
2009: Time for Pancakes – and Irish Pancake recipe
2008: Pancake Tuesday, Sowan’s Organics
2007: Ricotta and Spinach Pancake Bake
2007: Pancake Tuesday recipe round up

Buttermilk Pancakes
These were originally inspired by the ones on Bakingsheet but have changed a lot over the years! I served this variation with some bananas and maple syrup but they’re equally good (or maybe even better) with some crispy streaky bacon. And, if you can get your hands on some of the fabulous Highbank Orchard Syrup, pour rather than drizzle.

Plain flour – 150g
Bicarbonate of soda – 1/2 teaspoon
Baking powder – 1 teaspoon
Sugar – 1 tablespoon
A pinch of salt
Buttermilk – 250mls
Egg – 1
Vanilla extract – 1/2 teaspoon
Butter – 1 tablespoon, melted
A little oil or butter for frying

Start heating a heavy based frying pan over a medium heat.

Whisk the flour, bicarbonate of soda, baking power, sugar and salt in a large bowl. Mix the buttermilk, egg and vanilla together in a jug. Whisk the liquid ingredients slowly into the dry ingredients until thoroughly combined, then stir in the melted butter.

Add about a tablespoon of oil or butter to your frying pan. When hot, pour in the batter. I use a soup ladle and cook about three pancakes at a time. Cook for 2-4 minutes, until lightly brown underneath, then turn and fry the other side. Repeat, adding more oil/butter as necessary, until all the batter has been used up.

Makes: enough pancakes to serve four people, very happily.

Caroline

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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2 Responses

  1. Clare says:

    I love me a good ol’ fashioned buttermilk pancake and these look fantastic! Haven’t had them since moving to Ireland, will have to whip up a batch soon. Thanks for sharing, I needed the reminder!

    • Caroline Caroline says:

      I think the first time I came across Buttermilk Pancakes was on a trip to New York in 1995. Fell in love with them then and just haven’t been able to go back to the traditional Irish ones since!

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