When making pancakes, probably like most people, I used to just go for the bog standard egg, milk and flour combo. But then I started experimenting, and then came the magic.
If you're like I was and went for the simple recipe, I encourage you to experiment with your pancakes today and do something different. Try using apple sauce or mashed banana in your batter or a different flour or milk.
When I went to the US to New England, on my one and only trip to America, I was introduced to big fluffy buttery pancakes doused in syrup. They were a far cry from the flat plain ones I used to make on Shrove Tuesday. I was in food heaven.
I wanted to try and remake those pancakes that I fell in love with in a diner in New England, but making a few tweaks to make them a little healthier, yet retaining the sweet flavour and airy texture that won me over.
Instead of all-purpose plain flour I used buckwheat flour, which makes these pancakes gluten free. Although I don't have a gluten intolerance, I like using buckwheat flour because it doesn't disagree with me or leave me bloated.
When I was looking up American-style pancakes, most recipes used butter and full fat milk, delicious but not so healthy. So I decided to use low fat buttermilk instead.
The pan easily fit two good sized pancakes on at once. You could probably fit three smaller ones in it. It would have been good if I could have fitted three (or even four) good sized ones in the pan at once, it just meant I had to cook my stack in two stages.
The hot cakes were easy to flip and didn't stick to the pan when only using a small amount of oil.
For a bit of fun, Tefal have launched a pancake selfie generator where you could put your face on a pancake and share it with the world.
The pancakes were light and with a spongy texture. Using buttermilk made them not only made them airy and fluffy, it gave them a rich butteriness. .
The secret to big fluffy buttermilk pancakes is not to overmix your batter, it shouldn't be beaten smooth, it should have small to medium lumps in it.
For me, there was only one way to enjoy this gorgeous stack, and that was the way I was introduced to American-style pancakes, a generous handful of blueberries and a good glug of maple syrup.
It took me right back to the first time I tried them when I was 12 years old sat in a dinner in Massachusetts (I think). We travelled all across New England and ate in many diners, but I think the first one was in Massachusetts.
The recipe will easily serve one with four generous sized pancakes or will feed a family of four for pudding to celebrate Pancake Day (or any other day you feel like making them!).
American-style buttermilk pancakes
Prep Time: 5 mins
Cook Time: 10 - 15 mins
Keywords: fry saute breakfast dessert gluten-free sugar-free nut-free soy-free vegetarian buckwheat buttermilk pancakes American
(Serves 1 - 4)
- 1/2 cup (125ml) buttermilk
- 1/3 cup (40g) buckwheat flour
- 1 medium egg, beaten, preferably free range or organic
- 1 tsp vanilla extract
- 1 tsp stevia
- 1 tsp baking powder (gluten-free to keep recipe gluten-free)
- Pinch sea salt or Himalayan pink salt
- 1 tsp coconut oil
- Heat the oil in a non-stick pan or on a skillet.
- Mix the dry ingredients in a bowl.
- Add the wet ingredients and mix together, but don't over mix.
- Spoon or ladle the batter into your pan/on the skillet.
- Cook on both sides until golden.
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What pancakes will you be making to celebrate Shrove Tuesday?