By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
Is there a better weekend breakfast than a giant stack of pancakes drenched in maple syrup and topped with crispy bacon? We think not. Using buttermilk instead of regular milk adds a pleasant tang, and helps to create a fluffier finish. Adding butter to the mix provides a little extra richness.
The folder name
''
already exists.
Please choose a different name.
Please enter a name for the new folder.
hide storyshow story
The process of making pancakes often just involves whisking the ingredients together, frying, and eating within minutes. But for the fluffiest, tastiest, best pancake possible, it is really worth resting the batter. This gives the gluten time to relax, resulting in fluffier pancakes. Butter is an excellent addition as fat is a great carrier of flavour.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Place the dry ingredients in a large bowl and make a well in the centre. Add the buttermilk, melted butter and egg and whisk until you have a smooth batter
2
Place a large non-stick frying pan over a high heat. Once the pan is just about smoking, turn down to medium and add a splash of oil. Add a large tablespoon of batter and gently spread into a neat circle with the back of the spoon
3
Cook the pancake for 2–3 minutes, or until nicely browned on one side, then flip over and cook for a further 1–2 minutes. Adjust the heat or add a little more oil if necessary. Work in batches until you have used up all the batter
4
Warm the pancakes under a hot grill if they need heating up and serve with crispy bacon and plenty of maple syrup
The Kitchen with Great British Chefs is where you’ll find all the recipes from our own team of expert chefs.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Buttermilk pancakes
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Buttermilk pancakes