Name: Fluffy buttermilk pancakes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Pancakes; 4 eggs; 2 tablespoons caster sugar; 1 1/2 cups buttermilk; 50 gram melted butter; 1 1/2 cups self-raising flour; 1/2 cup maple syrup, to serve

Just five ingredients are needed to turn out these easy fluffy buttermilk pancakes. Add a drizzle of maple syrup to finish for a delicious breakfast pancake recipe.

Don’t have buttermilk on hand? You can easily make your own at home with one of our two Test Kitchen methods.

Ingredients

Pancakes

4 eggs

2 tablespoons caster sugar

1 1/2 cups buttermilk

50 gram melted butter

1 1/2 cups self-raising flour

1/2 cup maple syrup, to serve

Method

Pancakes

Beat eggs and sugar in a small bowl with an electric mixer until thick; stir in buttermilk and butter.

Sift self-raising flour into a large bowl; whisk in egg mixture until smooth. Stand batter 15 minutes.

Heat a heavy-based medium frying pan over medium heat; brush pan with a little melted butter. Pour ¼ cup of batter into pan; cook until bubbles appear on surface. Turn pancake; cook until browned lightly. Remove from pan; cover to keep warm.

Repeat with remaining batter and more melted butter. Drizzle pancakes with maple syrup.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Pancakes

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