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Buttermilk Pancakes

Introduction & method

These thick pancakes may look stodgy and dense, but they're not. A good whack of bicarb makes them rise like a sponge cake, so they're light and fluffy. I've called them 'buttermilk' pancakes, but you can just as well make them with whey, which is a terrific way to use up the remnants if you're making cheese or yoghurt.

Buttermilk Pancakes Recipe

Make the Batter

Mix together the dry ingredients in a large bowl. Stir in the egg, then whisk in half of the liquid. When you have a thick paste, add more of the liquid until you get a smooth batter with the consistency of thick paint.

Cook the Pancakes

Heat some spreadable butter in a small - 14cm (5½ inch) diameter - frying pan on medium heat. I use spreadable because it contains some oil and has a higher smoke point than regular butter. Pour in batter to a depth of about 5mm (quarter inch). As the bottom cooks, pull the edges away from the pan with a spatula. When the top is almost set, turn the pancake over and cook for another 30 seconds. Remove it from the pan and place it in a low oven to keep warm. Melt more butter in the pan and repeat the process until you've used up all the batter.


The choice of toppings is entirely up to you, but I like lots of soured cream, honey and blueberries. Bacon is also good.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Buttermilk Pancakes on YouTube.


Ingredients & Info

 175 grams self-raising flour
 300 ml buttermilk or whey
 half a tsp bicarbonate of soda
 half a tsp salt
 1 tbsp caster (powdered) sugar
 1 egg
  soured cream, honey or maple syrup, soft fruits or berries

Spreadable butter for frying

US Customary/Imperial

Makes 6 
Prep time: 10 minutes.
Cooking time: 15 minutes.
Total time: 25 minutes.