Caitriona Redmond's Easy Buttermilk Pancakes

“When I make these pancakes I know that they will please the whole family at the breakfast table.”

Prep time: 10 minutes

Cook time: 5 minutes

Servings: 6 people

Preparation

Preheat a lightly oiled large non-stick frying pan on a medium heat.

Put the dry ingredients into a large bowl and stir (flour and bread soda). Make a well in the centre and crack in the eggs, then pour in the buttermilk. Whisk until combined with the flour. Don’t worry too much about small lumps at this stage.

Add your berries of choice, you can also add chopped dried fruit, nuts, or even chocolate chips at this stage, then whisk again.

Spoon the mixture into the frying pan. I use a tablespoon as a measure and normally get 3 pancakes to fit in mine.

Once bubbles appear on the top of the pancake mixture you know it’s time to flip the pancakes over. The bottom should be golden brown. Cook for a further 2-3 minutes then serve.

Here I’ve served the pancakes with fresh raspberries, vanilla yoghurt, and a drizzle of honey. 

Ingredients

300g plain flour
1 teaspoon bread soda
2 eggs
350ml buttermilk
Fresh berries of your choice for inside the pancakes (Raspberries are used in this recipe)

Ingredients

300g plain flour
1 teaspoon bread soda
2 eggs
350ml buttermilk
Fresh berries of your choice for inside the pancakes (Raspberries are used in this recipe)

Preparation

Preheat a lightly oiled large non-stick frying pan on a medium heat.

Put the dry ingredients into a large bowl and stir (flour and bread soda). Make a well in the centre and crack in the eggs, then pour in the buttermilk. Whisk until combined with the flour. Don’t worry too much about small lumps at this stage.

Add your berries of choice, you can also add chopped dried fruit, nuts, or even chocolate chips at this stage, then whisk again.

Spoon the mixture into the frying pan. I use a tablespoon as a measure and normally get 3 pancakes to fit in mine.

Once bubbles appear on the top of the pancake mixture you know it’s time to flip the pancakes over. The bottom should be golden brown. Cook for a further 2-3 minutes then serve.

Here I’ve served the pancakes with fresh raspberries, vanilla yoghurt, and a drizzle of honey.