← Nouns Cooking · American

Ingredients

• 240 g plain flour
• 2 tbsp Sugar
• 1 tsp Baking powder
• 1 tsp Bicarbonate of soda
• ½ tsp Salt
• 1 large egg
• 480 ml Buttermilk
• 30 g butter, melted, plus extra for the pan
• 1 tsp Vanilla extract (optional)
• 150 g blueberries (optional)
• maple syrup, to serve

Method

1. Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.
2. In a jug, whisk the buttermilk, egg, melted butter and vanilla.
3. Pour the wet mix into the dry and stir gently with a spoon just until no dry flour remains. Lumps are fine; overmixing makes tough pancakes. Let the batter rest for 10 min while you heat the pan.
4. Heat a large non-stick frying pan or griddle over medium heat and wipe it with a little butter. Pour in about 60 ml of batter per pancake, leaving room to spread, and dot with blueberries if you like.
5. Cook for about 2 min, until bubbles pop on the surface and the edges look set, then flip and cook for 1 minute more, until golden and springy.
6. Keep the cooked pancakes warm in a low oven while you make the rest, then serve with butter and maple syrup.

Tips

• If the first pancake browns too fast, turn the heat down a little; the first one is always the test.
• No buttermilk? Mix 480 ml milk with 1½ tbsp lemon juice and leave it for 5 minutes to thicken.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking BBC Good Food