When I make these pancakes for breakfast, Stuart always takes a bite and says “These are the best pancakes,” and now you can make the best pancakes too! I first posted this recipe in 2008 so it has been tried and tested for a few years now and when I have attempted another recipe to see if this one really is the best, I always return to this. 5 ingredients to the fluffiest pancakes, I promise. Pancakes are so versatile, so you can be as creative as you like with the toppings. Maple syrup and bacon, strawberry jam, lemon and sugar, fresh strawberries and cream or just plain maple syrup. Anything you put on these taste good! What do you like to serve on your pancakes?
- 1 1/2 cups self raising flour
- 2 tbs caster sugar
- 375ml buttermilk
- 1 egg
- 1 tbs melted butter
- Sift flour into a bowl and stir in sugar with a fork.
- Measure buttermilk in a measuring cup and crack in the egg. Stir with the fork and then add to the flour. Pour in the melted butter and stir with said fork.
- Heat a fry pan over a medium-low heat with a bit of butter. Spoon your pancake batter in and cook until the base is golden and the top set. Flip, cook for a few minutes more.
- Keep warm in the oven or serve immediately. Makes about 9 pancakes, depending on the size you make them.
Note: It can take a few goes to get the pan temperature right. You need a low heat to give the pancake time to cook through without burning on the bottom. You will know it is ready when bubbles start to appear on top and a quick peak underneath shows a lovely golden crust.
If you can flip the pancake using only gravity and the frypan, you’re better than me!