Breakfast

Ultimate American 'buttermilk' Pancakes

This is the only recipe you ever need to know, for pancakes. They super easy to make and work without fail every time. They are also very easily adapted depending on what fruit you have available or what favours you fancy adding. My favourites are classic blueberry with chopped pecans and maple, or my cherry Bakewell, with black cherries and toasted flaked almonds.

This is the master recipe.

SERVES:
4

Ingredients

DRY

  • 1cup all-purpose flour
  • 1tbs baking powder
  • 2tbs caster sugar
  • A good pinch of cinnamon
  • A good pinch of salt

WET

  • 1cup plant-based milk
  • 1tbs of apple cider vinegar or lemon juice
  • 1tsp vanilla extract

OPTIONAL TOPPINGS/FILLINGS

  • Blueberries
  • Raspberries
  • Cherries
  • Toasted nuts or seeds
  • Maple syrup/agave/coconut nectar

Instructions

  1. Place the plant-based milk and ACV or lemon juice in a bowl, this allows the acid to slightly thicken and curdle the milk. You will now have vegan buttermilk.
  2. Place all the dry ingredients into a bowl and mix.
  3. Add the vanilla to the buttermilk and mix.
  4. Slowly add the wet into the dry and whisk together.
  5. Leave the mix to stand for at least 5mins whilst you prepare your toppings of choice.
  6. Once you're ready to cook your pancakes, heat a little oil in a none stick frying pan, do not add too much oil as the pancakes will absorb it.
  7. Once the pan is hot spoon the mixture in to whatever your preferred size might be, I usually make mine approx. 10-15cm diameter.
  8. Once the pancakes have started to form bubbles it is time to push your fruit into them if using. I would say 4-5 blueberries per pancake for example.
  9. When the edges of the pancakes are beginning to dry its time to flip them over. This should only take a minute or so.
  10. Give them another 1-2miutes and place them on a plate.
  11. Top with extra fruit and a drizzle of the syrup of your choice and to add some crunch a few chopped nuts or seeds.

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