Buttermilk Pancakes

illustrations illustrations illustrations illustrations illustrations illustrations illustrations
post-thumb
                   

Published on 13 February 2024 by Andrew Owen (1 minutes)

As a kid growing up in Wales, I was never a fan of English pancakes; thin and tasteless and not much improved by the addition of sugar and lemon. My preference is for American pancakes with Canadian maple syrup (sorry Vermont, but it’s literally on the flag). But until fairly recently it was almost impossible to get hold of buttermilk in England and Wales. So I relied on packet mixes such as Betty Crocker (where you had to add an egg to give the illusion that it was real baking). Now I live in Ireland, getting buttermilk is no longer an issue.

  • 250 g cream flour (plain flour)
  • 2 tsp baking powder
  • 1 tsp baking soda (bicarbonate of soda)
  • ¼ tsp salt (or ¼ tsp MSG)
  • 3 tbsp sugar
  • 2 large eggs, lightly beaten
  • 700 ml buttermilk
  • 56 g butter (unsalted, or else leave out the salt)
  • 200 g fresh blueberries (optional)