Whether you’re wanting to spoil yourself or a loved one with some scrumptious and indulgent pancakes or mixing them up for Shrove Tuesday, this recipe is your go-to! The trick in achieving the perfect light and fluffy pancake when making them from scratch is in the mixture – don’t over mix the butter and having some small to medium lumps throughout is sign that you’re about to enjoy some seriously good pancakes!
2 Cups all-purpose flour
2 Tablespoons granulated sugar
1½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
2 large eggs, beaten
2 Tablespoons melted The Butter People’s Pure Butter
2 Tablespoons milk (to thin batter)
1. Heat shallow frying pan to 170 degrees.
2. Grease with butter or non-stick cooking spray.
3. Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.
4. Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter.
5. Add milk, a little at a time until batter is still thick, but pourable.
6. Use a ¼ cup measuring cup to scoop batter and pour on hot pan.
7. Cook pancakes until bubbles appear on the surface, then flip once.
8. Serve warm with syrup, fresh berries and our whipped butter.
The Whipped Butter
Whipped butter is surprisingly easy – and well worth spending the extra few minutes whipping up! A simple combination of butter (salted or pure, up to you which one you choose) and milk (extra flavour points if using full cream or buttermilk).
1. Soften butter by allowing it rest at room temperature for 30 minutes.
2. Add butter and milk to a mixing bowl. For best results try using an electric mixer. A stand mixer is even better!
3. Whip milk and butter for 2-6 minutes.
- If using a mixer, use a paddle attachment on medium speed. Switch to a whipping attachment and beat on medium-high speed for 2-4 more minutes, until fluffy.
- Hand whipping using a whipper may take a little longer but will be well worth the effort.
Curated Butter Bundles
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