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Buttermilk Pancakes

Serves 6


200g plain flour

4 tsp baking powder

1 tsp bicarbonate of soda

4 large eggs, separated

568ml buttermilk

50g butter, melted, plus extra



Sift the dry ingredients together into a bowl. Make a well in the centre, add the eggs and buttermilk and whisk together to make a batter.

Heat a large non-stick frying pan, and brush lightly with melted butter. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When the surface has dulled slightly and bubbles appear, after about 2-4 minutes, flip the pancakes over gently and cook on the other side until golden.

To serve: put 3 pancakes on a hot plate, spread with butter and drizzle with maple syrup or honey. Put a few pieces of hot crispy bacon on top. Repeat to make more pancake stacks. Serve more maple syrup or honey as an accompaniment.

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