fluffy Pancakes

Fluffy Pancakes

Add extra lightness by whipping the egg white separately before folding them into the batter at the last minute.
5 from 8 votes
Course Dessert
Cuisine American
Servings 6


  • 300 g plain flour
  • 2 tsp baking powder
  • 3 eggs
  • 400 ml buttermilk (more if the batter is too thick)
  • 2 tbsp. butter melted – optional
  • 1 tsp sunflower oil

To serve

  • 200 g frozen berries compote
  • 100 ml maple syrup
  • Whipped cream


  • Mix together the flour, baking powder in a large bowl.
  • make a well in the centre of the dry ingredients and Beat the eggs in, adding the buttermilk as you whisk until a thick smooth batter is achieved. Mix in the melted butter if desired.
  • Cover with cling film and rest for 1 hour or overnight if possible, in the fridge.
  • Before using stir and check the consistency of the batter. It should be thick but pourable! Add extra buttermilk is required.
  • Heat the oil in a large non-stick frying pan, over medium/ low heat.
  • Drop two tablespoons of the batter per pancake into the pan to make pancakes approx. 5 cm across.
  • Make 3 – 4 pancakes at a time and cook for about 3 minutes over a medium/low heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2 minutes.
  • Remove from the pan onto a serving dish. Cover with kitchen paper to keep warm while you use the rest of the batter.
  • Serve warm with some berry compote, drizzle of maple syrup and some whipped cream!
Keyword Kevin Dundon, pancake

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