Prep time: 10 minutes plus overnight refrigeration
Makes 6-8 medium sized pancakes
Pancake day is right around the corner! So I felt it was only right to share with you a new pancake recipe I discovered at a pancake making workshop last week, these really are the best American style pancakes I’ve ever tried, and the secret seems to be in the buttermilk, as well as the fact that the batter should be refrigerated overnight before cooking. Yes, it’s a bit of a faff, but totally worth it when you taste the finished product. So get prepping tonight, ahead of the big day!
- 360g buttermilk
- 180g whole milk
- 6g vanilla essence
- 380g self raising flour
- 75g caster sugar
- 12g baking powder
- 3G bicarbonate of soda
- 75g melted butter
- Weigh out all of the wet ingredients (besides the butter) in a large mixing bowl, followed by the dry ingredients.
- Mix the wet and dry ingredients with a whisk until it’s not lumpy, then slowly add in the melted butter.
- Mix again until all combined and the batter is ready. Refrigerate overnight/at least for 2-3 hours.
- When you’re ready to cook, add a dash of oil to your pan (you don’t need a lot if you have a non-stick frying pan) and leave to heat up slowly.
- Once the pan is hot and the oil starts to sizzle, pour in your batter according to whatever size you’d like your pancakes to be. You can even buy one of these pancake rings if you’d like your pancakes to be perfectly round!!
- Once one side of your pancake has browned (you’ll be able to tell as it will lift off the pan with a spatula), flip it so the other side is cooked through.
- Stack and dress your pancakes with whatever toppings you like. My go to toppings are maple syrup and chocolate chips. But you could also try berries, whipped cream, Nutella, bananas, crushed nuts or even a savoury option like bacon.