Fluffy Buttermilk Pancakes

Method

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1. Whisk the flour, sugar, baking powder, bicarbonate of soda and salt together thoroughly in a large bowl.

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2. In a separate jug, whisk the buttermilk, eggs, melted butter and vanilla.

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3. Pour the wet into the dry and fold with a spatula for no more than 10 to 12 strokes. Stop while the batter is still visibly lumpy with streaks of dry flour.

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4. Rest the batter for 10 minutes. It will thicken and you will see bubbles rise to the surface.

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5. Heat a heavy non-stick pan or griddle over medium-low. Melt a little butter and wipe most of it away with kitchen paper.

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6. Ladle 80 ml of batter per pancake, spacing them well. Cook for 2 to 3 minutes until bubbles appear across the surface and the edges look dry and matte.

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7. Flip once and cook 90 seconds to 2 minutes more. Only ever flip a pancake once.

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8. Keep the cooked pancakes warm in a 90°C oven on a rack — not stacked on a plate, which steams them soft.

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9. Serve in a tall stack with butter, warm maple syrup and berries.

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Chef’s Tips

• No buttermilk? Stir 1 tablespoon of lemon juice into 480 ml of milk and leave 10 minutes.
• Medium-low heat is the difference between evenly golden and scorched-outside, raw-inside.
• The first pancake is always the test pancake. Accept this and adjust the heat.

Pairing Suggestions

• Strong coffee or a glass of cold milk
• Serve with crisp bacon for the sweet-salty combination
• Follow with fresh fruit

Storage & Reheating

Cooked pancakes freeze beautifully, layered with baking paper, for 2 months. Reheat in a toaster or at 180°C / 355°F for 6 minutes.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.