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Buttermilk Pancakes

St Peter's 13-18

Buttermilk Pancakes

20200514 093712

20200503 115457

These fluffy and light pancakes are very moreish and make a tasty brunch treat.  Stack them high and top with blueberries, strawberries, raspberries, bananas, Nutella, yoghurt, maple syrup or honey the choices are unlimited.  For a sweet, salty and savory combination try grilled crispy bacon with maple syrup. 

Ingredients:

  • 350g Self raising flour
  • 1 tsp bicarbonate soda
  • ½ tsp salt
  • 2 tbsp caster sugar
  • 200ml buttermilk
  • 400ml semi-skimmed milk
  • 2 medium-size eggs
  • 85g unsalted butter melted plus extra for frying

Toppings:

  • Punnet of blueberries
  • Pot of natural yoghurt
  • Maple syrup

Equipment:

  • Scales
  • Measuring spoons
  • Mixing bowl
  • Measuring jug
  • Whisk
  • Non-stick pan
  • Parchment paper squares

Method

  1. Place the flour, bicarbonate of soda, salt and sugar in a bowl and mix thoroughly.
  2. In a measuring jug add the buttermilk, semi-skimmed milk, eggs, melted butter and vanilla extract.
  3. Gradually add the liquid mixture to the dry ingredients and whisk until you have a lump free and smooth batter.  The batter needs to be quite thick where it naturally falls from a spoon – this is known as dropping consistency.  Place to one side to rest for approx. 20minutes.
  4. Place a pan on a high heat and add a small amount of butter or use an oil spray.  Add a dollop of the batter to the pan using a ladle.  Leave it to fry gently and bubble up.  When you see the base of the pancake begin to set flip it over with a spatula and continue to cook for approximately 2 minutes until golden in colour.  Repeat the process until you have used up all the batter.  

Add your toppings and enjoy!

Top tip: The first pancake will be a test one to ensure you have the right temp in the pan.  When making pancakes you need to monitor the heat.  You may need to adjust the heat and if needed take off the heat for a few seconds and then return. 

Practice makes perfect pancakes….