Fluffy Pancakes

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Whisk the flour, sugar, baking powder, bicarbonate of soda and salt together.

   Mark done

2. Beat the buttermilk, eggs, melted butter and vanilla in a separate bowl.

   Mark done

3. Pour the wet into the dry and fold about 10 times only. The batter should still be visibly lumpy.

   Mark done

4. Rest 10 minutes without stirring again.

   Mark done

5. Heat a heavy frying pan over a medium heat — not high — and wipe it with a little butter.

   Mark done

6. Drop in 3 tbsp of batter per pancake, well apart.

   Mark done

7. Cook 2 minutes 30 seconds, until bubbles rise and burst across the surface and the edges look dry.

   Mark done

8. Flip once and cook 90 seconds more.

   Mark done

9. Keep warm in a low oven while you cook the rest.

   Mark done

10. Serve stacked with butter and maple syrup.

    Mark done

Chef’s Tips

• Lumpy batter. Ten folds, then stop.
• Medium heat — high heat browns them before they rise.
• One flip only.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Streaky bacon
• Blueberries
• Strong coffee

Storage & Reheating

Best fresh. Cooked pancakes freeze 1 month; reheat in a toaster.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.