Buttermilk Pancakes with Whipped Vanilla Cream

The Ultimate Buttermilk Pancakes

Serves 4

300g (2 Cups) Plain Flour

2 teaspoons Baking Powder

1 teaspoon Baking Soda

½ teaspoon salt

3 tablespoons Sugar

560ml (2 Cups) Buttermilk

80ml (1/3 cup) Milk

2 Eggs lightly beat

1 teaspoon Vanilla Extract

3 Tablespoons butter melted and a little more for the pan/griddle

Pre heat pan/griddle on medium to low heat. Turn oven onto 100 degrees C. Have a baking tray ready to place cooked pancakes on.

Mix together flour, baking powder, baking soda, salt and sugar now add buttermilk, milk, eggs, vanilla extract and butter. Combine all ingredients until you have a batter. The batter should have small lumps so don’t over mix trying to get rid of them.

Now place a small knob of butter on your pan/griddle and place ½ cup/small ladle measure of batter onto pan. When the pancake has small bubbles on the top and a little dry around the edge it is ready to flip. Cook for a further minute or so until golden in colour. Now place finished pancake into your baking tray and place in the heated oven. Repeat until all batter has gone. I stack onto a large warmed plate for family style breakfast where we all help ourselves and build our perfect pancake stack.

This batter lends itself to add all sorts of treats from blueberries to chocolate chips for an even more luxurious pancake stack. My little family always love warmed pancake syrup/maple syrup, vanilla cream and fresh fruits.

As its pancake day on Tuesday I ordered from amazon Aunt Jemima Original Pancake Syrup as a little treat for Olivia and Toby. However a nice quality maple syrup is just as good.

Whipped Vanilla Cream

300mls Whipping Cream

1 tablespoons Icing Sugar

1 teaspoon Vanilla Extract

Place all ingredients into a mixing bowl and whisk on high speed until it forms soft peaks. Now dollop over your pancakes and maple syrup for the ultimate pancake experience.


Much Love

George xx

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