Every household should know how to cook a great pancake from scratch, so here’s my recipe! Top these delights with anything that tickles your fancy!
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Category
Breakfast
Servings
4
Prep time
15 minutes
Cook time
30 minutes
What makes a great pancake? For me it's a good recipe, cooked right and served with great toppings. I like them flat or fluffy. This recipe you can choose to make a classic pancake, or a fluffy pancake - whatever tickles your fancy. Just add some good butter and maple syrup and enjoy!
Ingredients
- 360g (12 ½ oz) flour
- 40g (1 ½ oz) caster sugar
- 10g (2 tsp) baking powder
- 6g (1 tsp) bicarbonate of soda
- salt, to taste
- 675ml (23 fl oz) buttermilk
- 220ml (7 ½ fl oz) milk
- 3 eggs
- 75g (2 ¾ oz) unsalted butter, melted
-
Toppings of your choice (butter, maple syrup, blueberries)
Directions
Option 1: The Classic
In a bowl, add the flour, sugar, baking powder, bicarbonate of soda, and salt. Whisk and set aside.
- In another bowl, add the buttermilk, milk, eggs, and melted butter. Whisk well.
- Add the wet ingredients to the dry ingredients and mix until just combined. Some small lumps are fine; you don't want to overmix the batter.
- Place a pan over medium heat and lightly grease it. Using a paper towel, wipe off any excess.
- Ladle one pancake at a time into the pan, cooking for 5-6 minutes on the first side. When the top stops looking shiny, it's time to flip. Cook for a further 2-3 minutes, then serve stacked high.
Option 2: If you want fluffier pancakes
In a bowl, add the flour, sugar, baking powder, bicarbonate of soda, and salt. Whisk and set aside.
- In another bowl, add the buttermilk, milk, egg yolks, and melted butter. Whisk well.
- Add the egg whites to a third bowl and whisk until you have soft peaks.
- Add the wet ingredients to the dry ingredients and mix until just combined. Some small lumps are fine; you don't want to overmix the batter. Then, fold through the whisked egg whites.
- Place a pan over medium heat and lightly grease it. Using a paper towel, wipe off any excess.
- Ladle one pancake at a time into the pan, cooking for 5-6 minutes on the first side. When the top stops looking shiny, it's time to flip. Cook for a further 2-3 minutes, then serve stacked high.
