Who can resist a fluffy American pancake? For these beauties you make your own buttermilk which literally involves whisking milk and lemon juice together. It really takes them to the next level.
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Step 1.
Melt the butter in a small pot over a low heat and leave to cool slightly.
Step 2.
Measure the milk into a jug, squeeze in the lemon juice and whisk with a fork. Set aside for 5 mins to curdle (boom, you’ve made buttermilk).
Step 3.
Measure the flour, baking powder, caster sugar and a pinch of salt into a bowl. Whisk together then make a well in the centre. Crack in the egg, pour in the melted butter and buttermilk then whisk everything together until a smooth pancake batter.
Step 4.
Melt a smidge of butter in a non-stick frying pan over a medium heat, swirling the pan so that it coats the base. Spoon in some of the batter to make 3 pancakes, around 6cm in diameter each.
Step 5.
Cook for 2-3 mins on this first side until bubbles appear on the top of each pancake and the underside is deeply golden and releases from the pan easily. Flip and cook for a further 1-2 mins on the second side.
Step 6.
Repeat with the remaining batter. Serve the pancakes with whatever toppings you like (I love berries and maple syrup with some more butter but you do you).
Serves
2
Unsalted Butter
Whole Milk
Lemon
Self Raising Flour
Baking Powder
Caster Sugar
Egg
FOR FRYING:
Unsalted Butter
TOPPINGS:
To serve
Fresh Berries
To serve
Maple Syrup
To serve
Nutella
To serve
Peanut Butter
To serve
Bacon
Serves
2
Unsalted Butter
Whole Milk
Lemon
Self Raising Flour
Baking Powder
Caster Sugar
Egg
FOR FRYING:
Unsalted Butter
TOPPINGS:
To serve
Fresh Berries
To serve
Maple Syrup
To serve
Nutella
To serve
Peanut Butter
To serve
Bacon
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Melt the butter in a small pot over a low heat and leave to cool slightly.
Step 2.
Measure the milk into a jug, squeeze in the lemon juice and whisk with a fork. Set aside for 5 mins to curdle (boom, you’ve made buttermilk).
Step 3.
Measure the flour, baking powder, caster sugar and a pinch of salt into a bowl. Whisk together then make a well in the centre. Crack in the egg, pour in the melted butter and buttermilk then whisk everything together until a smooth pancake batter.
Step 4.
Melt a smidge of butter in a non-stick frying pan over a medium heat, swirling the pan so that it coats the base. Spoon in some of the batter to make 3 pancakes, around 6cm in diameter each.
Step 5.
Cook for 2-3 mins on this first side until bubbles appear on the top of each pancake and the underside is deeply golden and releases from the pan easily. Flip and cook for a further 1-2 mins on the second side.
Step 6.
Repeat with the remaining batter. Serve the pancakes with whatever toppings you like (I love berries and maple syrup with some more butter but you do you).
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Notes (2)
V
Victoria W.
8 days ago
Clever!1 never made buttermilk before and it seemed to give an even better result than shop-bought. Thanks for a great tip Sophie. Now milk glut = fluffy pancakes
C
C W.
2 months ago
Delicious ! Love the tangy-ness of the homemade buttermilk. Who knew it could be that easy!
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