Prep:  15 mins
Cook:  15 mins
Serves:  6
Average: 4 (1 vote)
Difficulty:
Cuisine:
Saved:
1110
Recipe by: Megann's Kitchen
:: There is something about these home-made thick, light & fluffy pancakes that take me straight back to my childhood. On any given Sunday, we would make a batch Buttermilk Pancakes, crispy bacon, with a drenching of Log Cabin real maple syrup & a dollop of cream - follow onto Megann's Kitchen site

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All American Buttermilk Pancakes
Ingredients:
Buttermilk Pancakes
Method:
Buttermilk Pancakes
  1. Whisk the egg yolks & sugar until light & foamy. Mix in the buttermilk & melted butter. Sift the flour & bicarb soda over the egg mixture, add the sea salt & mix well.
  2. :: note - It is at this stage you can cover & store the batter + egg whites (in separate bowls/containers of course) in the fridge overnight in preparation for the next morning.
  3. When ready to cook the pancakes, whisk the egg whites with an electric mixer to soft peaks then fold into the batter with a metal spoon until well combined. Pre-heat a heavy-based non-stick pan over a medium heat & lightly grease with butter. Ladle in about 1/3 cup of batter. Cook until bubbles form on the top & beautifully golden on the bottom then flip with a spatula. Re-grease the pan & repeat.
Tips & Hints:
  • Megann's Kitchen Notes :: To keep the pancakes warm for serving, transfer pancakes to a plate & keep warm at about 90°C (190°F) in the oven until you've finished cooking the batch. :: Fruity Variations - When the pancakes are starting to form bubbles in the pan, sprinkle some fruit (such as blueberries or raspberries) onto the pancake the flip to continue to the cooking. :: No buttermilk? Don’t despair. I make a buttermilk substitute of ½ cream, ½ milk & 1 Tbs of Lemon Juice - this works perfectly! :: For more essential top Megann's Kitchen advice for flawless pancakes & some great kid friendly options, follow onto the Megann's Kitchen web site at megannskitchen.blogspot.com.au ::
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