Audioboo: How to make Buttermilk Pancakes

Buttermilk Pancakes

This stack won't last long

While you might eat pancakes for breakfast, brunch or dinner all year round, chances are that you’ll be making a special effort today, especially if you have any smallies in the house demanding their annual tithe.

For us, Buttermilk Pancakes are the way to go and we like them both savoury and sweet. Main course: have them with lots of crisp streaky bacon rashers, a few dots of salty butter and some maple syrup.

If you decide to eat these sweet – or do the two-course pancake supper – then they’re especially good with Cinnamon Butter: beat 50g softened butter with 1 teaspoon muscovado sugar, 1/2 teaspoon cinnamon and a pinch of sea salt. Serve at room temperature and spread over each pancake before drizzling with maple syrup. Add a couple of sliced bananas and a handful of toasted pecans if you really feel like pushing the boat out.

Buttermilk Pancakes
If you don’t have buttermilk in the house, then you can use a mixture of natural yoghurt and milk instead. Try 100mls yoghurt, 150mls milk, cook one pancake and – as with all pancake batters – you can add more liquid or flour if it’s too stiff or runny.

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

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

Whisk the flour, bicarbonate of soda, baking power and salt in a large bowl. Mix the buttermilk, and egg together in a jug. Whisk the liquid ingredients into the dry ingredients until combined – don’t worry about a few small lumps – 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 large tablespoon or soup ladle so that I cook 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 two adults, two children.

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

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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