It’s 7.45 am. I’m still sitting here in my PJ’s since it’s the weekend. For those of you that are early risers - a little something for breakfast. This is my current favourite buttermilk pancake recipe. Some buttermilk pancakes can be a little on the heavy side, but these are light and they still have that lovely buttermilk tang. Teamed up with fresh sun ripened strawberries, plain yoghurt and a drizzle of maple syrup these make a delicious breakfast or brunch.
I think I mentioned, Kit is American, so he’s grown up with pancakes as a regular menu item. When I was just a little thing, pancakes were hardly ever made in our house, and they were always a much thinner version. So I’d try and make American pancakes, Kit would say, “they’re almost as good as Mom’s” .. which of course meant - well .. thanks for trying - but no cigar Lisa. However, I’m pleased to say I have not heard that for quite some time. Maybe they are finally as good as Mom used to make.
- 2 cups of flour
- 2 tspns sugar
- 1tspn baking powder
- 1/4 tspn salt
- 2 large eggs separated
- 2 1/4 cups of buttermilk or plain yoghurt
- 3 Tblspns melted butter
Mix the dry ingredients together in a large bowl.
Mix the buttermilk, melted butter and egg yolks together and pour into the dry ingredients, whisk together. You will not get a perfectly smooth mixture - don’t worry about this this is completely normal. The little pieces of butter will make the mix look slightly lumpy.
Whisk the egg whites in a clean dry bowl and fold into the pancake
Cook on a hot greased griddle or in a frying pan and keep warm until ready to serve. You can add all manner of flavourings into your pancakes, cinnamon, chocolate, nuts, vanilla, fruit etc. This recipe makes enough for 3-4 people. When I’m making pancakes for my crowd I tend to double this since they’re all a bit greedy!
If you find you have some leftovers (unlikely) they will freeze well. Just put a little baking paper or cling film between each pancake so they won’t stick together.