I had some buttermilk in the fridge left over from making spicy vanilla cupcakes before Christmas. I found a recipe for buttermilk pancakes in the Dominion Post on Christmas Day. It's a Ruth Pretty recipe so I expected it to be good. I can honestly say that these are the lightest, fluffiest and yummiest pancakes I have ever made! Although the recipe says it makes 21 small pancakes and feeds 7-8 people, two of us polished off six large pancakes smothered in maple syrup between us.
Ruth Pretty's buttermilk pancakesIngredients
- 1 cup self-raising flour (140g)
- 2 tablespoons (20g) sugar
- 1/2 teaspoon (3g) baking soda
- pinch table salt
- 1 tsp (5g) finely grated lemon zest (I used a few drops of lemon essence instead)
- 1 cup (250ml) cultured buttermilk
- 2 eggs, lightly beaten
- 3 tablespoons (30g) unsalted butter, melted
- Into a large bowl, sift flour, sugar, baking soda and salt. Add lemon zest, buttermilk and eggs and whisk to form a smooth batter.
- Add melted butter and whisk to combine.
- Lightly grease a frying pan with additional butter or baking spray. Place over a medium heat.
- Pour batter into pan. Turn pancake over when bubbles form evenly on the surface. Cook second side until golden brown.