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The Best Buttermilk Pancakes

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!

Recipe Saved

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)

Method

  1. Preheat the oven to 180 C.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with fresh berries, natural yoghurt and maple syrup, or your topping of choice.
  6. The cooked pancakes can be frozen between layers of greaseproof paper and reheated in the oven or microwave.

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