Buttermilk Pancakes with Berries

Prep: 10 min  |  Cook: 20 min  |  Serves: 4 (about 10 pancakes)

The secret to diner-style pancakes is a lumpy batter and a rest before cooking.

Ingredients

• 250 g plain flour
• 2 tbsp caster sugar
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 300 ml buttermilk
• 2 large eggs
• 50 g melted butter, plus extra for the pan
• 1 tsp vanilla extract
• To serve: mixed berries, maple syrup, softened butter

Method

1. Whisk the dry ingredients in a large bowl.
2. In a jug, whisk the buttermilk, eggs, melted butter and vanilla.
3. Pour the wet ingredients into the dry and stir until just combined. Some lumps are fine. Rest 10 minutes.
4. Heat a non-stick pan over medium-low heat and lightly butter it.
5. Pour 1/3 cup of batter per pancake. Cook 2-3 minutes until bubbles form and the edges look set.
6. Flip and cook 1-2 minutes more until golden.
7. Keep warm in a low oven and serve stacked with berries, butter and maple syrup.

Tips

Do not press down on the pancakes as they cook, as this squeezes out the air.