So I have a confession. Normally, normally I hate pancakes. I love making pancakes, they were in fact the first thing I ever learnt to make when I was about 8. But the pancakes we always make in our house are usually thin, crepe style pancakes and something about the texture just really gets to me. But some reason a couple of weekends ago I had the urge to make pancakes for breakfast. Now I knew if I made the usual kind I’d regret it, I’ve never liked them and after 20 years of knowing this I don’t think my mind is going to change, but I had some buttermilk that needed using up and started to think that maybe, just maybe I might enjoy some nice, rich, American style buttermilk pancakes. With maple syrup. And Bacon. And raspberries. And… yeah you get the picture my mind went into over-drive. Anyway Saturday morning came, pancakes were made and lo and behold I have found some pancakes I actually like. I hope you do too…
Buttermilk Pancakes (Recipe from Taste Food)
1 cup flour
1 cup whole wheat flour
2 tsp sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
1 large egg, lightly whisked
2 tbsps unsalted butter, melted, plus extra for cooking.
Maple syrup, bacon, raspberries or any other toppings you fancy to serve.
- Whisk the flours, sugar, baking powder, baking soda and salt together in a bowl.
- In a separate bowl whisk together the buttermilk, egg and butter.
- Pour the wet ingredients into the dry. Stir to combine but do not over mix.
- Melt a tsp of butter in a frying pan over a medium heat. Scoop large spoonfuls of batter into the pan and cook until golden brown on each side and cooked through, flipping once.
- Serve warm with maple syrup and toppings.