Pancakes always go down an absolute treat and it is incredibly quick and easy to cook up a batch. For the best buttermilk pancakes, use a ladle so that the mixture goes into the pan all in one go, then simply tilt the pan to make a regular and even circle. Et voila- perfect pancakes!
Ingredients
175g self-raising flour
½ tsp bicarbonate of soda
Pinch of fine salt
20g caster sugar
1 egg, beaten
150ml buttermilk
150ml whole milk
40g butter, melted
20g blueberries
2 tbsp sunflower oil
Fresh berries, yoghurt and maple syrup , to serve (or a topping of your choice)
½ tsp bicarbonate of soda
Pinch of fine salt
20g caster sugar
1 egg, beaten
150ml buttermilk
150ml whole milk
40g butter, melted
20g blueberries
2 tbsp sunflower oil
Fresh berries, yoghurt and maple syrup , to serve (or a topping of your choice)
Method
- Preheat the oven to 180 C.
- Combine the flour, bicarbonate of soda, salt and sugar in a bowl. Whisk the egg, buttermilk, milk and melted butter together in a separate bowl. Gently and gradually whisk the wet ingredients into the dry ingredients until batter is smooth and lump free. Mix in the blueberries.
- Heat 1 tablespoon of oil in a large frying pan over a medium heat. Spoon two large spoonful (or even better) a ladleful) of the pancake batter into the pan to make a large pancake, tilt the pan to make an even thickness, and fry for 2 – 3 mins, then carefully flip the pancake over and cook for a further 2 mins until lightly golden and cooked through.
- Repeat three times with the remaining mixture, adding more oil to the pan if necessary, to make 4 large pancakes. Keep the cooked pancakes warm on a baking sheet (uncovered) in an oven.
- Serve with fresh berries, natural yoghurt and maple syrup, or your topping of choice.
- The cooked pancakes can be frozen between layers of greaseproof paper and reheated in the oven or microwave.
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