- 150g plain flour
- 2tsp baking powder
- 1/4tsp bicarbonate of soda
- 50g caster sugar
- 2 eggs
- 150ml buttermilk
- 25g butter (melted & cooled)
- rapeseed oil for frying
For as long as I’ve been flipping pancakes for my lot I’ve stuck to my tried and tested pancake recipe but (and I’m blaming the blog for this) this year I’m trying something a little different. Using more of my Low Low stash from my previous post, I whipped up a batch of these delicious Buttermilk Pancakes topped with slices of banana and drizzled with toffee sauce to enjoy after our Come Dine With Me lunch yesterday and was instructed to make more for today!
Place the dry ingredients into a clean mixing bowl.
In a separate bowl, whisk the eggs, buttermilk and butter together.
Pour into the dry ingredients, whisking all the time until you have a smooth batter.
Heat a little oil in a non stick frying pan.
Drizzle a little batter* and cook for 1-2 minutes (or until bubbles appear)
Carefully flip them over with a fish slice and cook for a further 1-2 minutes.
*For small pancakes I use a spoon to measure and should be able to fit 3 or 4 on the pan at a time, for larger pancakes use a ladle.