Skip the store-bought mix in favour of this quick recipe, which yields a stack of light and fluffy buttermilk pancakes sweetened with a hint of vanilla. If you’ve got enough willpower to save them for later, simply slip baking parchment between each pancake and pop into a warm oven – but we’ll be tucking in straight away.
1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
2. Whisk buttermilk, egg, half of the butter and vanilla; pour over dry ingredients. Gently, whisk until combined but still slightly lumpy.
3. Heat a large non-stick frying pan; lightly brush with some of the butter. Pour batter, scant ¼ cup (60ml) at a time, into the pan; spread slightly to form pancakes.
4. Cook until bubbles appear on top, about 2- 5 minutes. Flip and cook until bottoms are golden brown, about 1 minute. Transfer to baking sheet; cover and keep warm.
5. Serve with blueberries, raspberries, and maple syrup.
We’ve got no qualms with those firmly in the lemon and sugar camp, but it’s worth going for fresh juice, so use a reamer and don’t forgot to fish out those pips. Streaky bacon and maple syrup are more often associated with puffier American pancakes but will work with crepes too – try rolling up a rasher inside each one and dipping in the syrup.
Looking to up your pancake game? Try adding slices of softened pear, orange or plum in the first few seconds as the batter has sealed underneath. Once out of the pan, top with Greek yoghurt or crème fraiche, adding some crunch with chia seeds, chopped pistachios or pecans. Add a drizzle of honey and you’ve got one show-stopping pancake.
For big kids
If you’re making them for the kids – or like us, you’ve just got a seriously sweet tooth – Nutella and peanut butter are hard to beat and easy to spread onto warm pancakes. Can we tempt you with some fruit, too? Sliced strawberries, banana or blueberries will pack a decent nutritional punch (and are the perfect ingredients for making into faces for the kids).