Quite a few cake recipes these days call for buttermilk, a foodstuff that I have never used in anything else. I like including in cakes as I do think it lends a nicer texture, but I inherited my grandmother’s WWII hatred of waste. I did a quick internet search and decided to give these buttermilk pancakes a go. They’re very nice, I would recommend them for an easy and not-too-unhealthy weekend breakfast. I quartered the recipe as I only had 1/4cup of buttermilk left over.
- 1 cup plain flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 egg, lightly beaten (I used 1tbsp egg white that I also had left over)
- 1 cup buttermilk
- 2 tsp melted butter
- 1 tsp vanilla extract
- 1 cup chopped fruit (optional)
- Combine flour, sugar, baking powder and baking soda.
- Make a well in the centre and add the egg, buttermilk, butter and vanilla. Whisk until smooth.
- Add the fruit.
- Fry large dessertspoonfuls, ideally on a skillet but a large frying pan will do. Don’t use a small frying pan! I fried them in a little butter for additional deliciousness, but low-fat spray would do.
- Flip once the edges start to look brown and quite a few bubbles have formed, about 1.5mins. Cook on the other side for about a minute.
- Serve with a little maple syrup.