BUTTERMILK PANCAKES

There are days when you wake up in the morning and a bowl of cereal is just not going to cut it! You want something more substantial and satisfying! After all it’s probably the weekend, you’ve been working hard and putting in the hours. You deserve more that a couple of Weetabix for crying out loud!  What you deserve is pancakes!

Now we are not talking about some flimsy French crepe. We are talking about full on, fluffy, American style, buttermilk pancakes, serve with what ever you fancy. We’re not going to tell you what you can and can’t have with your hard won breakfast!  If you want bacon and eggs, you go for it. If your heart desires blueberries and whipped cream, well start whipping that cream. Maybe you just want to drench the lot in butter and maple syrup, well I’ve cracked open another bottle in case you run out! These buttermilk pancakes aren’t about restraint, they are about satisfying your every breakfast whim and I’m here to help.

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These light and fluffy buttermilk pancakes can be made and ready to eat in as little as 15 minutes. The trick to these almost ethereally light buttermilk pancakes is the addition of baking powder to the pancake batter and folding in whisked egg whites at the very end. This really lightens the batter and makes the pancakes incredibly fluffy.

For that even, golden brown tan across the top of your buttermilk pancakes, you need to invest in a good quality non-stick pan or electric skillet and resist all urges to put oil into that pan. By spooning the pancake batter into a dry non-stick pan you can ensure a smooth top with even colouring all over. The added bonus being you won’t make your pancake soggy with oil, instead they will be firm, crisp and light as air.

So arm yourself with a whisk and a pan, because the time for wanting is over! Now is the time for having… some delicious buttermilk pancakes!

— Al Brady