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Yummy Scrummy Buttermilk Pancakes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

The best American pancake recipe I have ever found curtesy of Scott Jenson - makes the lightest fluffiest tastiest breakfast ever!

The best American pancake recipe I have ever found curtesy of Scott Jenson - makes the lightest fluffiest tastiest breakfast ever!

Ingredients

Serves: 8 Pancakes, 2-3 dependi

Metric Cups
  • 350 millilitres buttermilk
  • 1 egg
  • 50 grams butter (melted)
  • 10 millilitres vanilla extract
  • 125 grams plain flour
  • 40 grams caster sugar
  • 3 grams bicarbonate of soda
  • 2 grams baking powder
  • 4 grams salt
  • 12 fluid ounce buttermilk
  • 1 egg
  • 1¾ ounces butter (melted)
  • fluid ounce vanilla extract
  • 4⅖ ounces all-purpose flour
  • 1⅖ ounces superfine sugar
  • ⅛ ounce baking soda
  • ounce baking powder
  • ⅛ ounce salt

Method

Yummy Scrummy Buttermilk Pancakes is a community recipe submitted by Will_S and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put the wet and dry ingredients into separate bowls, Whisk each one lightly.
  • Add roughly half of the dry mix into the wet and whisk smooth, not too long.
  • Add the remainder of the dry mix and barely whisk together.
  • Make sure all of the flour is mixed in, You don't want to beat this too much as it strengthens the gluten in the flour and makes the pancakes tougher.
  • The batter should not be runny. In fact, it should be fairly thick. If possible, let the batter rest for a few minutes to allow the bicarbonate of soda and baking powder to perform their magic.
  • A simple non-stick fry pan is all you need. Heavier is better as it spreads the heat, prevents burning, and browns the pancakes nicely. Heat the pan on the lowest setting on your stove top as it is easy to burn pancakes.
  • Usually, it helps to put a few drops of oil on the fry pan and rub it around with a paper towel. Even with a non-stick surface, it helps the batter release easier.
  • Drop a 1/4 cup scoop of batter onto the pan. You might need to spread it around just a bit if the batter is extra thick. You should hear a slight sizzle when you pour the batter; if it sizzles loudly, or worse, big bubbles form as you pour, the heat is way too high, turn it down.
  • The most important point is to cook these pancakes slowly. Too fast and you'll burn them, or worse yet, you'll have pancakes with gooey liquid centres. A good rule of thumb is 90-120 seconds per side. If they burn before that, your pan is still too hot. If things are at the right temperature, you'll know it is time to flip, without timing, by the small bubbles forming at the top of the pancake. When it is covered in small holes, the edge of pancake will start to look dry. This is the time to flip.
  • It is a good idea to get good at 'peeking' under the edge of the pancake with the flipper. This gives you a good idea of how quickly the bottom is browning. Still a bit yellow? Keep it on for a few more seconds. Browning too fast? Flip it and turn down the heat.
  • Flipping takes a few tries to get the hang of it. If you've got a good thick batter, there will still be plenty of 'goo' there in the centre. When you flip, you've got to do it quickly so it doesn't sploosh across the pan. It might take you a few tries at first but it isn't hard, just do it fairly quickly. This is REALLY fun to do with your younger kids, just start off with scant cups of batter to make them even smaller and easier to flip.
  • The first pancake usually has 'white spots' on the first side, which I think is the result of the oil I spread on the pan. However, after the first one, the following pancakes will have much more uniform colour and pattern.
  • Serve with crispy streaky bacon, bluberries and maple syrup.
  • Put the wet and dry ingredients into separate bowls, Whisk each one lightly.
  • Add roughly half of the dry mix into the wet and whisk smooth, not too long.
  • Add the remainder of the dry mix and barely whisk together.
  • Make sure all of the flour is mixed in, You don't want to beat this too much as it strengthens the gluten in the flour and makes the pancakes tougher.
  • The batter should not be runny. In fact, it should be fairly thick. If possible, let the batter rest for a few minutes to allow the baking soda and baking powder to perform their magic.
  • A simple non-stick fry pan is all you need. Heavier is better as it spreads the heat, prevents burning, and browns the pancakes nicely. Heat the pan on the lowest setting on your stove top as it is easy to burn pancakes.
  • Usually, it helps to put a few drops of oil on the fry pan and rub it around with a paper towel. Even with a non-stick surface, it helps the batter release easier.
  • Drop a 1/4 cup scoop of batter onto the pan. You might need to spread it around just a bit if the batter is extra thick. You should hear a slight sizzle when you pour the batter; if it sizzles loudly, or worse, big bubbles form as you pour, the heat is way too high, turn it down.
  • The most important point is to cook these pancakes slowly. Too fast and you'll burn them, or worse yet, you'll have pancakes with gooey liquid centres. A good rule of thumb is 90-120 seconds per side. If they burn before that, your pan is still too hot. If things are at the right temperature, you'll know it is time to flip, without timing, by the small bubbles forming at the top of the pancake. When it is covered in small holes, the edge of pancake will start to look dry. This is the time to flip.
  • It is a good idea to get good at 'peeking' under the edge of the pancake with the flipper. This gives you a good idea of how quickly the bottom is browning. Still a bit yellow? Keep it on for a few more seconds. Browning too fast? Flip it and turn down the heat.
  • Flipping takes a few tries to get the hang of it. If you've got a good thick batter, there will still be plenty of 'goo' there in the centre. When you flip, you've got to do it quickly so it doesn't sploosh across the pan. It might take you a few tries at first but it isn't hard, just do it fairly quickly. This is REALLY fun to do with your younger kids, just start off with scant cups of batter to make them even smaller and easier to flip.
  • The first pancake usually has 'white spots' on the first side, which I think is the result of the oil I spread on the pan. However, after the first one, the following pancakes will have much more uniform colour and pattern.
  • Serve with crispy streaky bacon, bluberries and maple syrup.
  • Additional Information

    Try adding blueberies or chocolate chips once you have added the batter to the pan, make sure they covered with batter before you flip the pancake and you have a yummy treat when you bite in!

    Try adding blueberies or chocolate chips once you have added the batter to the pan, make sure they covered with batter before you flip the pancake and you have a yummy treat when you bite in!

    Tell us what you think

    What 4 Others have said

    • These are fantastic! I didn't need to add more flour but I did let the mixture rest for 2 mins before cooking and it really thickened up. Definitely worth a go!

      Posted by Mamabutterfly on 22nd February 2015
    • OMG! These are great. Made them this morning and had warm apple pieces with maple syrup and a piece of bacon. My partner prefers the crepes, but was willing to try one, and another and yet another. Did not add extra flour, but used 10cm frying pan to get them started and contain them, then added to larger pan for the other side. Most definitely cooking these again.

      Posted by Gympie on 25th October 2014
    • I agree with the comment above. Just made them this morning for breakfast, and they are nice but you definitely need to add more flour as the batter is too runny as it is.

      Posted by turmeric on 2nd February 2014
    • These were really good, but I needed to add extra flour because the batter was still quite runny! I'll be making them again though! :)

      Posted by cesca-anna on 16th September 2012
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