Buttermilk Pancakes (or Waffles)

 

These pancakes are heavenly. They’re big and fluffy American style pancakes and so easy to make. Oil is included in the batter which means there is no need to grease your frying pan resulting in pancakes that are almost foolproof. This recipe calls for buttermilk but you can use ordinary milk if you have none or make your own by stirring a tablespoon or two of lemon juice into milk. It’s worth getting buttermilk if you can as it really makes the batter thick and the pancakes fluffy. The quantities below are enough to feed a family of eight (kids generally have a large pancake each and adults have two medium ones). Add the ingredients in this order. I quite like to add blueberries to my pancakes. I just throw a handful on after pouring the batter into the pan.

2 Eggs beaten

4 tablespoons of vegetable oil

2 cups of buttermilk

2 cups of plain flour (250g)

2 tsp of baking powder

1 tsp of bicarbonate of soda

2 tablespoons of caster sugar

1/2 tsp of salt

Heat a non-stick frying pan over a medium heat. Mix together the ingredients to form a thick batter. Pour some batter onto the pan and wait for bubbles to appear on the surface and pop. When the bubbles stop flip the pancake and cook for around two minutes on the other side.

This same batter can be used to make waffles assuming you have a waffle iron. Follow the manufacturer’s instructions on that for cooking time (mine takes around 2 minutes to make perfect waffles).

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