Buttermilk Pancakes

Put butter into bowl and microwave for about 20 seconds. You want the butter to be just melted. The time will really depend on your oven. Just be careful not to burn it.

I add a bit of butter every time I add batter to the pan. If you have a non-stick pan it isn’t really necessary, but I love the taste it creates.

Leave the mixture to rest on the bench for at least 10mins. This allows it time to fluff up a bit. You’ll notice the difference from the starting mixture.

Add flour and sugar, buttermilk and the lightly whisked egg to the bowl and mix with the spatula. Don’t overbeat it. You just need to make sure all the ingredients are combined. Press out any big lumps with the spatula. Don’t worry if you have a few small lumps.

Heat the pan to about a medium heat. You need to keep adjusting as you cook because if its too hot the outside of the pancakes will be burnt and the inside will be uncooked.

The mixture is very thick, so use a big spoon and drop the mixture into the pan. You’ll need to spread it out a little once you drop it in.

Once a few bubbles start to form, get your pancake flipper and lift the edge a little to see if its brown. If so, flip it over. Don’t be tempted to flatten th pancake as this knocks out all the lovely air pockets that makes them fluffy. This mixture generally gives you pancakes up to 1cm thick. If you find its cooking too fast, turn the heat down and flip. You can always flip again to get it evenly cooked.

Once cooked I always like to spread a little butter on top and then cover with maple syrup. You can of course serve many other ways.

As I usually only cook for 3, I use the rest of the batter for pikelets and freeze them for use in my sons lunchbox.