Pancakes are one of the most iconic breakfast and so many recipes claim to have the best. The right amount of flour is crucial in achieving a fluffy pancake, for this recipe, we are going to use two and a half cups of flour, the pancakes will be light, fluffy and delicious. These super fluffy pancakes are sure to be a showstopper at your next brunch party.
This is a simple and straightforward recipe that yields delicious fluffy pancakes. Buttermilk is basically milk that has a high acidic content which is thick and viscous. To make these pancakes you’ll need all-purpose flour, granulated sugar, baking soda, baking powder, salt, nutmeg, eggs, buttermilk, and vanilla extract. You’ll also need maple syrup, for serving.
The batter comes together in just minutes! It will be quite thin, but don’t fret. Once it hits the hot griddle, it will puff up and into fat, fluffy pancakes. To make a buttermilk substitute you’ll need 1 scant cup of milk and 1 tablespoon of lemon juice or white vinegar. You’ll measure the 1 scant cup of milk and then stir in the tablespoon of lemon juice or vinegar. Then simply allow the mixture to stand at room temperature for 5.
At this point, you’re ready to go. The milk should be slightly thickened, with tiny curdled bits floating around. It won’t be as thick as regular buttermilk, but it will make a fine substitution for this recipe.
- 350g/12oz self-raising flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 tbsp caster sugar
- 200ml/7fl oz buttermilk
- 400ml/14fl oz semi-skimmed milk
- 2 free-range eggs
- 85g/3oz unsalted butter, melted, plus extra for frying
- 12 rashers smoked streaky bacon
- 50ml/1¾oz maple syrup
- In a bowl, sift together the flour, bicarbonate of soda, salt, and sugar.
- In a separate bowl or jug, mix together the buttermilk, milk, eggs, and butter. Pour the wet mixture into the dry and stir to combine.
- Melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake.
- Depending on the size of your pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time.
- Cook the pancakes for about a minute, or until the underside is golden-brown and the top is bubbling. Then turn them over using a palette knife or fish slice and cook for another minute.
- Meanwhile, preheat the grill to medium/hot. Lay the bacon on a grill tray lined with foil and brush with maple syrup. Grill until one side of the bacon is crisp.
- Serve the pancakes stacked on top of each other, topped with grilled bacon and drizzled with maple syrup.