Buttermilk pancakes recipe
- 2 cups plain flour
- 3 teaspoons baking powder
- 2 tablespoons caster sugar
- 2 eggs, lightly beaten
- 750mL buttermilk
- 75g unsalted butter, melted
- Extra unsalted butter for greasing pan
For smiley faces :)
- Strawberries, chopped
Stir the flour, baking powder and sugar together in a bowl.
Add the eggs, buttermilk and melted butter, whisk to combine.
Heat a large non-stick frypan over medium heat and melt ¼ teaspoon of the extra butter.
Pour 1/3 cup (I use my measuring cup) of pancake batter into the pan and cook for 2-3 minutes until bubbles appear on the surface.
Turn the pancake over gently (I don’t have the flipping-in-the-air skill perfected yet…) and cook for another minute.
Transfer cooked pancakes to a plate and keep warm (oven at 120°C) while cooking the rest of the pancakes.
To make the smiley faces, fruit-loving children (not mine) will have fun using blueberries for eyes and the chopped strawberries to make a mouth.
Bananas, kiwi fruit, peach slices for other features!
- Plan ahead, pancakes take a lot longer to cook than pikelets because you do them one at a time.
- I’d start cooking at least 30 minutes before you want to start serving.
- Flipping them is a bit of a trick; you have to make sure that at least 10 bubbles appear on the surface before gently turning over (and you will have to play around with the heat so they don’t burn, but also don’t take ages to cook!).
- Otherwise the uncooked top splatters everywhere.
- It usually takes me a good 2-3 pancakes before they start looking presentable.
- The pancakes will keep covered in the fridge for 3-4 days, allowing you to make them in advance, reheat in microwave and smother with your favourite topping — berries and yoghurt , caramel bananas, lemon and sugar or maple syrup.
- I used gluten-free flour and baking powder to make these pancakes gluten-free.
- Recipe created by Melissa Hughes for Kidspot.