Butter Milk Pancakes


250g ( 9oz) plain flour
pinch salt
1 tablespoon baking powder
1 teaspoon bicarbonate of soda
100g (3 ½ oz) castor sugar
500ml (18 fl oz) buttermilk
4 eggs separated


Sift flour, salt and baking powder and bicarbonate of soda into a large bowl. Stir in sugar. Whisk together buttermilk and egg yolks.

Make a well in centre of dry ingredients and add buttermilk mixture. Mix well together. Whisk egg whites until firm peaks form. Gently fold through pancake mixture in two batches.

Heat ring moulds over moderate heat and brush with clarified butter. Fill the rings to ¾ full with pancake mixture. Once bubbles appear, carefully turn pancakes using a spatula or palette knife. Continue to cook until set. Turn pancakes out onto cake rack. Keep warm.

Serving Suggestions

  • Simply drizzle your choice of Honeylands' syrups over the pancakes
  • Crumble feta or blue cheese over the pancakes, drizzle with your choice of Honeylands' syrup and sprinkle with chopped basil. Delicious with bacon , ham or breakfast sausages
  • Top pancakes with banana or berries and drizzle with your choice of Honeylands' syrups

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