The best buttermilk pancakes

It is pretty precious to be able to be home with my family this week. The year has been a crazy one for everyone. Some have been confined to home more than normal and others, have been busier than ever, outside of the home and this is us included.

I have felt so grateful to continue to work but I certainly have been craving taking a much slower pace with my beautiful fam. To be present and to know that they are okay. To help them with their studies and to just be around. Of course, there are the things I love to cook for them too and these buttermilk pancakes were first up on day one of our Relish Mama ‘mental health’ week. They were demolished in a nanosecond.

Grace used to make pancakes every weekend. Nowadays, smoothie bowls are their ‘thing’. I love her recipe that I added to my first cookbook but buttermilk does take a pancake to a much higher level. The acid in the buttermilk reacts with the baking soda and powder. This gives a much fluffier and lighter pancake.

Serve these warm with the toppings of your choice.

Nellie

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The best buttermilk pancakes

Makes 8 large pancakes

300g plain flour
100g white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
325 ml buttermilk, plus a little extra if needed
75g unsalted butter, melted
1 teaspoon vanilla extract
2 free-range eggs (700g each)

Melt the butter and allow it to cool a little.

Combine the dry ingredients together in a large bowl; flour, sugar, baking powder, baking soda and salt.

Lightly beat the eggs, to combine.

Combine the wet ingredients together; the buttermilk, melted butter, vanilla and eggs.

Make a well in the centre of the dry ingredients and then gently pour in the combined wet ingredients. Whisk well to combine and to remove any lumps..

The batter will be thick but if you find it is a little too thick, add 1-2 tablespoons extra of buttermilk and combine.

Allow the batter to rest for 15-20 minutes. Tempting to skip, I know but it is really important your batter rests.

Heat a nonstick frying pan over low-medium heat. Add a little butter and allow to melt to green your pan. Pour a ladle of pancake batter into the pan. Use the back of a large spoon to spend out into a circle. You need to do this as soon as the batter hits the pan or it will be too late as it starts to cook and set in shape. 

Bubbles will begin to appear on the top of the pancake. use a spatula to take a peek that the underside is golden. Flip to cook the other side until golden.  Repeat until you have a gorgeous and delicious hight stack.

Serve warm, as they are or with maple syrup or lemon and sugar or maybe with ice cream and fruit. So many choices right!

Enjoy!

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