Buttermilk Pancakes

7:45 am on 2 January 2012


  • 3 eggs (separated)
  • 1 1/2 cup buttermilk
  • 1/2 tsp baking soda
  • 1 1/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 2 tbsp melted butter


After separating your eggs, in a bowl whisk the egg yolks with the buttermilk and baking soda. Sift in the flour, baking powder, and add the salt and sugar. Whisk to combine to a smooth batter.

Stir in the melted butter.

In a clean bowl with a clean whisk, whisk the egg whites until medium peak, then in batches fold the egg whites into the pancake batter. This will create a fantastic light and airy pancake.

Heat up your pan on a low to medium heat, add a little butter then ladle in the batter to the size of pancake you require.

Turn after a minute or so until golden on both sides. Remove and keep warm until all the batter is used.

To serve, layer the pancakes wtih bacon, maple cinnamon butter and top with maple syrup and fresh cherries. Serve immediately while hot and the maple butter is melting.

From Summer Report

Find a Recipe

or browse by title

What's in Season - September




  • Chervil
  • Chives
  • Nasturtium
  • Thyme