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Buttermilk Pancakes

Buttermilk is the secret to light-as-air, tender pancakes – everyone's favourite treat for a lazy weekend breakfast. These are also good served with fresh berries and maple syrup.

Annabel Langbein Buttermilk Pancakes Recipe
This recipe is from ESSENTIAL Volume Two: Sweet Treats for Every Occasion
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Buttermilk Pancakes
2 cups self-raising flour 1 tsp baking powder ¼ cup caster sugar 2 eggs 1 tsp vanilla extract 2 cups buttermilk 50g butter, melted, plus extra to cook whipped cream or natural yoghurt, to serve Blueberries in Syrup (optional) ¼ cup caster sugar 1-2 tbsp orange juice or juice from defrosted blueberries 1 tbsp cornflour 1 tbsp water 2 cups fresh or frozen blueberries

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/buttermilk-pancakes/987/
EMAIL PRINT
Prep time:
10 mins
Cook time:
about 30 mins
Makes:
10
  • 2 cups self-raising flour
  • 1 tsp baking powder
  • ¼ cup caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups buttermilk
  • 50g butter, melted, plus extra to cook
  • whipped cream or natural yoghurt, to serve

Blueberries in Syrup (optional)

  • ¼ cup caster sugar
  • 1-2 tbsp orange juice or juice from defrosted blueberries
  • 1 tbsp cornflour
  • 1 tbsp water
  • 2 cups fresh or frozen blueberries

To make Blueberries in Syrup, place sugar and juice in a pot and bring to a boil, stirring until sugar dissolves. Stir cornflour into water and add to the syrup along with the blueberries. Cook until lightly thickened (about 2 minutes). Set aside while cooking the pancakes. Reheat to serve.

To make pancakes, whisk together eggs, buttermilk and vanilla in a mixing bowl, then whisk in flour, sugar and baking powder and sugar. Add butter and whisk until smooth. Leave to stand for 10 minutes before cooking to allow the gluten to relax. 

Melt a little extra butter in a heavy-based frypan. When it is hot and bubbling, drop in about a quarter cup batter from the end of a spoon. Cook over a medium heat until bubbles form on the surface (2-3 minutes) then flip to cook the other side. Transfer to a rack. Repeat to use all the batter. Serve in a stack topped with Blueberries in Syrup, if desired.

Tips

Don't panic if you don't have buttermilk – just use milk, but stir in a tablespoon of lemon juice or white vinegar for each cup of milk and allow to sit at room temperature for 10 minutes. 

Dropping the pancake batter into the pan from the end of a spoon helps create a uniform round shape.

If you don't have blueberries, serve your pancakes with bacon, bananas and maple syrup, or just sugar and lemon juice.

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3 comments

I am so glad to be back! Have just watched your fabulous tv program. Bang Bang chicken mmmm. Thanks Annabelle. Cheers Mardi
Mardif October 07, 2018
Hi there. These are our total go-to breakfast for our growing 4year old boy. Worryingly he eats at least half the batch! Question re the buttermilk - I don't always have the fresh buttermilk in the fridge so keep a stock of buttermilk powder in the pantry. It mixes up with water but is nowhere as lumpy as fresh buttermilk. How would you edit the recipe above to accommodate a powdered substitute?
Leanne April 09, 2016
thank you kindly for this recipe -yes i know buttermilk we use it in bulgaria but i can add vinegar or lemon juice fantastic little recipe to expiriment with...
pacho2015 February 18, 2015
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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