Light and airy, these fluffy pancakes are a breakfast favourite, perfect for stacking high and drizzling with warm fig jam (see the Fig Jam recipe for details). Whether you top them simply with butter or get creative with fruit compotes, they’re a canvas for your flavour experiments.
Ingredients
- 200g (about 1â…” cups) plain flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 300ml (1¼ cups) buttermilk
- 1 large egg
- 2 tbsp melted butter, plus extra for cooking
- 1 tsp vanilla extract (optional)
Method
- Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, bicarbonate of soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk buttermilk, egg, melted butter, and vanilla until blended.
- Make the Batter: Pour wet mixture into dry ingredients; stir gently until just combined (lumps are okay). Let batter rest 5 minutes.
- Heat & Cook: Preheat a non-stick skillet or pan over medium heat. Brush with butter. Pour ¼-cup batter for each pancake. Cook until bubbles form on surface and edges look set, about 2–3 minutes.
- Flip & Finish: Flip pancakes and cook 1–2 more minutes until golden brown.
- Keep Warm: Transfer cooked pancakes to a plate; keep warm in a low oven (70°C/160°F) while you finish the rest.
Tips & Variations
- Extra Lift: For even fluffier pancakes, separate the egg, whisk the white to soft peaks and fold in to the batter at the end.
- Flavor Boost: Stir in a pinch of cinnamon or zest of lemon for added aroma.
- Serving Suggestion: Serve stacked with a generous spoonful of fig jam, a dollop of Greek yogurt, and fresh berries.