Buttermilk Pancakes – This Recipe Makes the Softest and Fluffiest Pancakes
This recipe for American style buttermilk pancakes produces the fluffiest, and softest, pancakes I have ever eaten. It cannot be bettered. It comes from the Joy of Cooking, the mothership of American cookery books.
I haven’t converted the American cup measurements, as it is such a good system for things like pancakes. And anyway, it feels more authentic. Baking in an American kitchen is just like being in a movie – the eggs really are white, and they use sticks of butter.
This makes about twelve 5 inch cakes
1 1/2 cups plain flour
3 tbsp castor sugar
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 1/2 cups buttermilk (if you cannot find buttermilk, a combination of 1 tbsp yoghurt and the rest whole milk works very well)
3 tbsp unsalted butter, melted
2 large eggs
Preheat your pan on a medium heat. I use a non stick one which gives a nice smooth surface to the pancakes, it also doesn’t require greasing.
Sift dry ingredients into a bowl and whisk together.
In another bowl beat the eggs and whisk in the buttermilk and butter. Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing until just combined. Do not beat the mixture otherwise it will become tough and elastic.
I usually decant this into a jug, which makes it easier to pour out on to the pan.
Pour enough batter out for desired size of pancake and cook until bubbles appear on the top. Wait for these bubbles to burst and then flip it over and cook until the underside is lightly browned.
You can keep these warm in a low oven or in a folded tea towel.
They are best served straight away. Serve with butter and lots of maple syrup.