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All-Purpose Flour
Baking Soda
Granulated Sugar
Buttermilk
Butter
Vegetable Oil
, or Shortening in place of Butter and Oil
Honey
, to serve
Eggs

Buttermilk Pancakes

Total time: 14 min
Servings: 4
  • 5/4 c. Buttermilk
  • 2 c. All-Purpose Flour
  • 3/2 tsp. Baking Soda
  • 3 tbsp. Granulated Sugar
  • 1 tbsp. Butter
  • 1 tbsp. Vegetable Oil, or Shortening in place of Butter and Oil
  • 1/4 c. Honey, to serve
  • 1 Eggs
  • In a food processor or a large mixing bowl, mix together the plain flour, the baking soda and enough sugar to taste. Add the egg, blend or stir to mix, then gradually pour in just enough of the buttermilk to make a thick, smooth batter.
  • Heat a heavy pan and add the butter and oil, or fat. Place spoonfuls of the batter on to the hot pan and cook for 2-3 minutes until bubbles rise to the surface. Flip the pancakes over and cook for a further 2-3 minutes. Remove from the pan and serve warm with honey.
Prep Recipes 1

Buttermilk🌐

Buttermilk freezes great for up to 3 months. You could even pour in an ice cube tray so it’s easy to use small amounts as needed.
Total time: 5 min
Servings: 2 c.
  • 2 tbsp. White Vinegar | Lemon Juice
  • 2 c. Milk
  • Pour the tablespoon of vinegar into a 1 cup measurer. Fill the rest of the 1 cup measurer with milk.
  • Gently stir and let the mixture sit for about 5 minutes. This will allow the milk to slightly curdle, giving it a buttermilk-like texture and taste.