Recipe of the Week – Buttermilk Pancakes.

This may be an unpopular opinion, but I am someone who prefers pancakes over waffles. Their light, fluffy texture with the right amount of sweetness makes any Sunday morning the best morning! So for this week’s recipe, I am giving you guys the BEST buttermilk pancake recipe known to man (in my humble opinion of course).

These pancakes, compared to normal pancakes, are so much better as they come out fluffier and more flavourful! Not to mention, they are super quick to whip up and the recipe is super easy for any amateur to master. They are perfect for those weekends when you just want to take a morning out for yourself to relax and enjoy before getting back to working for all those deadlines that are fast approaching…

The ingredients you need for this recipe are:

  • 2 cups of all purpose flour (this comes to around 280 g)
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 3 tablespoons of sugar
  • Pinch of salt
  • 4 tablespoons melted butter
  • 2 cups of buttermilk
  • 1 teaspoon vanilla extract
  • 2 eggs

Cooking method:

The batter for these pancakes is going to be made in two separate batches, the first one is with all the dry ingredients and the second one is with liquid ingredients. Firstly, take a clean medium sized bowl and add flour, baking powder, baking soda, sugar and a pinch of salt! Now, in this recipe it says you need 3 tablespoons of sugar, however you can also use caster sugar but double the amount if you do so, which means in this case you would add 6 tablespoons! Once you’ve added these to a bowl, mix everything together. Next, taking another smaller bowl add your eggs, buttermilk, melted butter (cooled) and vanilla extract and whisk it all nicely together!

Now you can slowly start to add the liquid ingredients into the dry, while slowly whisking it together. The key to a really nice and fluffy batter is to not over-mix it! Only stir this together for a few seconds. It can be quite tempting to mix some more if there are lumps, but try to resist the urge! The less you mix, the fluffier the batter!

After your batter has been made, let it rest for about 10 minutes. You can even pop it in the fridge if you like! After this, warm up your pan and put in a little bit of butter or oil, once that heats up, you can add in a big spoonful of this beautiful batter into the pan. Let it cook for a few minutes and once bubbles start to appear, pop it over so the other side can cook too. Cook these until they are golden brown or achieve the crispiness of your choice.

Once you are done making your pancakes, stack them up and sprinkle a generous dash of caster sugar and maple syrup on top. You can even use golden syrup, caramel sauce, or the zest from a fresh lemon as alternative flavour boosting options for your pancakes. Each one of these combos makes for a super delicious option and what you don’t end up trying this time, save for your next batch. I like my pancakes with fresh fruit such as berries of any kind, but you can have your pancakes with any toppings and accompanying delicaies you so desire. I know it’s tempting to go into calorie overload with as many chocolate and naughty treats towering on your stack of pancakes, but remember: sometimes simple is better and more effective. No need to overwhelm your tastebuds!

If you do decide to make this recipe at home, upload a pic to Instagram with the caption #CUBRecipes. Happy Cooking!

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