Saturday, October 10, 2009

Buttermilk Pancakes

Nothing quite beats a sleep in on the weekend and fresh, fluffy pancakes! These are low in fat too!

Adapted from Super Food Ideas magazine, November 2003 issue, page 85

Makes approx. 20 pancakes


½ cup caster sugar
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
2 cups self-raising flour
2½ cups buttermilk
2 eggs
maple syrup, strawberries & whipped cream to serve

  1. Sift caster sugar, bicarbonate of soda, baking powder and self-raising flour in a bowl. 
  2. Make a well in the centre of the flour mixture
  3. Whisk buttermilk and eggs together in another bowl 
  4. Pour milk & egg mixture into the flour mixture. Whisk until batter is smooth. Stand for 10 minutes.
  5. Add some butter to 2 non-stick frying pans. Heat over medium heat.
  6. Pour approx. ¼ cup of batter into pan. Cook for 2 minutes or until bubbles form on surface. Turn. Cook a further 1 to 2 minutes or until cooked through. 
  7. Transfer pancakes to a plate and cover loosely with foil to keep warm.
  8. Repeat with remaining batter, greasing pan between each batch. If you find the pan is getting too hot, reduce heat slightly.
  9. Serve pancakes with maple syrup, strawberries & whipped cream.
Notes & Tips

Buttermilk substitute: Place a tablespoon of white vinegar or lemon juice into 1 cup regular milk. Let stand for five to ten minutes. Then, use as much as your recipe calls for.

Using a medium-low heat allows the pancakes to cook slowly so they cook through to the centre and don't burn


To make blueberry pancakes:

Pour 2 tablespoons of the batter into the pan. Arrange a few blueberries over the surface of each pancake. Cook for 2 minutes or until bubbles appear on the surface. Turn and cook for 2 minutes or until golden. Repeat with remaining mixture

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