Tip: these pancakes are best made the night before you need them! It really does ramp up the fluffiness.
Pancakes are best when they’re big, fluffy, and totally soaked in maple syrup. I serve mine with fresh fruit and bacon – it’s a Canadian tradition and it’s AMAZING. I really recommend trying the combination. These are perfect for serving at brunch as you can stack them up on a big plate and keep them warm in the oven. Presenting your friends or family with a huge stack of buttermilk pancakes is sure to put a big smile on their faces.
Despite the name, these are not strictly buttermilk pancakes. I actually use milk and vinegar to recreate the same effect – I find it’s very reliable. You could probably substitute the milk/vinegar with buttermilk if you felt so inclined.
Serves 4 generous portions
- 2 cups of self raising flour
- 4 tbsp sugar
- 1/2 tsp baking soda
- pinch of salt
- 2 cups of milk with 1 tsp of white/apple cider vinegar in each one
- 2 eggs
- 2 dessertspoons of melted butter
- Place all ingredients except butter in a mixing bowl and whisk until smooth.
- Add the butter and mix until completely smooth.
- Cover with cling film and put in the fridge over night (or for at least 6 hours).
- Remove from the fridge, heat your frying pan to a medium heat and coat with spray or oil.
- Ladle out some mix into the pan. They are ready to flip when the bubbles appear.
- Stack them up on a big plate when they’re cooked and keep in a warm (not hot) oven.
Serve with crispy bacon and lashings of proper maple syrup!