Buttermilk Pancakes

The pancakes you need to make this weekend from John Torode.

Serves 6:

✔️ 350g self-raising flour
✔️ 1 tsp bicarbonate of soda
✔️ ½ tsp salt
✔️ 2 tbsp caster sugar
✔️ 200ml buttermilk
✔️ 400ml semi-skimmed milk
✔️ 2 free-range eggs
✔️ 85g unsalted butter, melted, plus extra for frying

In a bowl, sift together the flour, bicarbonate of soda, salt and sugar.
In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter. 

Pour the wet mixture into the dry ingredients and stir to combine. Do not overbeat – stir just to combine.

Melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake. 

Cook the pancakes for about a minute, or until the underside is golden brown and the top is bubbling. Turn them over using a palette knife or fish slice and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter.

We like ours served with smoked bacon and lots of maple syrup!

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