Fluffy buttermilk pancakes
NellTall, tender pancakes for slow weekend mornings.
Saturday pancakes are a fixed point in our week. These are thick and tender, with crisp buttery edges, and they stack without slumping.
Stop mixing while the batter still has a few lumps. Overmixed batter makes flat, chewy pancakes; a lumpy one makes tall, soft ones.
No buttermilk?
Stir 2 tablespoons of lemon juice into 2 cups (480 ml) of milk and leave it for 10 minutes. It thickens and works just as well.
Ingredients
Method
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
In a jug, whisk the buttermilk, eggs and melted butter. Pour into the dry ingredients and stir until just combined; a few lumps are good.
Rest the batter for 5 minutes while you heat a non-stick pan over medium heat and brush it with butter.
Pour 1/4 cup (60 ml) of batter per pancake. Cook until bubbles break on the surface and the edges look set, about 2 minutes, then flip and cook for 1 minute more.
Keep warm in a low oven while you cook the rest, and serve stacked with butter and syrup.
Notes
Cooked pancakes freeze well between sheets of baking paper. Reheat in the toaster.
Home baker and recipe writer. Every recipe here has been made at least five times on a weeknight and is written in cups and in grams.
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