We love pancakes in our house! If there is time on the weekend I will whip up a batch and add whatever fixings we have available. If we don’t have anything then I’ll make some of my Ma’s secret syrup recipe.
Our favourite additions are blueberries and chocolate chips. Not together. My preference is plain or with lemon zest. Mind you blueberries and lemon zest together is pretty good too. Our secret for amazing pancakes in buttermilk. They always turn out fluffy and soft when you use buttermilk. They even stay good beyond the morning – if you have any left that is.
We love pancakes so much I even have a pinterest board devoted to just pancakes.
Add these to your to try list – you won’t be sorry!
Lemon and Ricotta Pancakes
Photo: Sally Vargas Recipe:Lemon Ricotta Pancakes
Banana Spelt and Blueberry Pancakes
Photo: Real food Recipe: Banana, Spelt and Blueberry Pancakes
Double Chocolate Pancakes
Photo: Bakerella Recipe: Double Chocolate Pancakes
Peanut Butter Flaxseed Pancakes
Photo: Minimalist Baker Recipe: Peanut Butter Flaxseed Pancakes
Cake Batter Funfetti Pancakes
Photo: Jennifer Meyering Recipe: Cake Batter Funfetti Pancakes
This is the recipe that we use.
Buttermilk Pancakes - Thermomix method
Light fluffy pancake recipe that can be used for pikelets too!
Ingredients
- 2 eggs
- 300 mls buttermilk
- 20 grams sugar
- 200 grams self-raising flour
- 30 grams butter melted
Instructions
-
Place eggs, buttermilk, sugar into the Thermomix bowl and blend for 10 seconds on speed 8.
Add flour and combine 20 seconds on speed 4.
Add melted butter and combine 5 seconds on speed 4.
Preheat a frying pan on a medium heat for at least 5 minutes.
Add butter to base of frying pan to coat.
Use an icecream scoop to drop batter into heated pan. Add any extra flavours - choc chips, blueberries and flip when bubbles cover the surface.
Recipe Notes
- Add lemon zest
- Add blueberries
- Add chocolate chips
- Add raspberries
- Add 1/4 cup of cocoa
Buttermilk Pancakes - Conventional Method
Light and fluffy pancakes perfect for pikelets too.
Ingredients
- 2 eggs
- 300 mls buttermilk
- 1 tablespoon sugar
- 250 grams self-raising flour
- 30 grams butter melted
Instructions
-
Place eggs, buttermilk, sugar into a bowl and blend with an electric mixer until well combined and aerated .
Add flour in small increments and combine with a wooden spoon.
Add melted butter and combine.
Preheat a frying pan on a medium heat for at least 5 minutes.
Add butter to base of frying pan to coat.
Use an icecream scoop to drop batter into heated pan. Add any extra flavours - choc chips, blueberries and flip when bubbles cover the surface.
Recipe Notes
- Add lemon zest
- Add blueberries
- Add chocolate chips
- Add raspberries
- Add 1/4 cup of cocoa
Happy pancake making!
