This recipe is a metric version of our American Cousins classic buttermilk pancakes. The amounts shown here makes about 6 pancakes. If you need more simply double the ingredients. The secret to making buttermilk pancakes is to only lightly mix the batter its ok to have a few lumps. Use the batter as soon as possible as the bicarbonate of soda reacts with the buttermilk to make a light and fluffy pancakes. If you need a gluten free alternative for some one you can check out my recipe for gluten free blueberry pancakes.

In this recipe I have made my own  buttermilk. It means you can make these great pancakes without any special trips to the supermarket. It is possible to make your own by adding 1 tablespoon  & 1 teaspoon of clear white vinegar or lemon juice to 280 ml of milk. Mix well and leave it for 10 minutes before using. You can use a carton of buttermilk instead, but will probably have some left over.

These buttermilk pancakes are great served served with fruit or as part of an American Brunch with crispy bacon, eggs and maple syrup.


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