Buttermilk Pancakes


  • 350g/12oz Self Raising Flour
  • 1 tsp bicarbonate of soda
  • ½ tsp Salt
  • 2 tbsp caster sugar
  • 2 Egg
  • 85g/3oz unsalted butter
  • 300ml/½pt Buttermilk
  • 300ml/ ½ pt Semi-Skimmed milk
  • 1 tsp vanilla extract
  • Butter for frying



  1. In a bowl, sift together the flour, bicarbonate of soda, salt and sugar.
  2. In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter. Pour the wet mixture into the dry and stir to combine. Do not overbeat – stir just to combine.
  3. Melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake. With Buttermilk Panckes I always pour a thicker pancake compared to the traditional ones. Depending on the size of your pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time.
  4. Cook the pancakes for about a minute, or until the underside is golden-brown and the top is bubbling. Then turn them over using a palette knife or fish slice and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter.


Serving Suggestions

  • Drizzle with Honey or Maple Syrup
  • Fresh fruit
  • Butter

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