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Buttermilk Pancakes

Makes 10-12 pancakes

Buttermilk is a key ingredient in this recipe for light fluffy pancakes. We like to serve these with a little butter and fresh strawberries but you could choose lemon and sugar or simply drizzle them with maple syrup.

Free from Soya, Nuts
Vegetarian, Organic


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  1. Put the flour, sugar, bicarbonate of soda and salt into a large bowl or jug and stir to combine.
  2. Break the eggs into another bowl, add the buttermilk and melted butter and beat together.
  3. Put a small knob of butter into a frying pan over a medium heat. As the butter melts roll the pan around so that the butter just covers the surface.
  4. Pour the egg mixture into the prepared flour and stir everything together without over mixing.
  5. Pour or scoop small mounds of the pancake mixture onto the hot pan.
  6. Cook the pancake, loosening the edges, until the base is golden.
  7. Turn the pancake over and cook the other side.
  8. Turn out the pancakes onto a warm plate until you are ready to serve them.
  9. Repeat until the batter is used.


Large frying pan, mixing bowl or jug

Cooking time

15 minutes

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