Buttermilk pancakes with strawberries and creme fraiche

A week ago or so I bought my first tub of buttermilk, despite not knowing what I was going to use it for. Since then I have spent time trawling for recipes but none of them really caught me. None of them made me want to get off the sofa (where I have generally relocated since getting the iPad) and actually make something. In the end I had a sudden craving for pancakes and it turned out to be a convenient way to use up the buttermilk, strawberries and creme fraiche I had in the fridge.

I really loved these as they were simple to make and contain no butter! So that made me at least feel healthier, especially when topped with heavily sugared strawberries. Hmmm healthy 🙂

Buttermilk Pancakes

This recipe is minorly adapted from the Joy of Baking.

  • 1 cup (130 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt, I left this out
  • 2 tablespoons (28 grams) granulated white sugar
  • 1 large egg, lightly beaten
  • 1 cup (240 ml) buttermilk
  • cooking spray to slightly grease the pan, although mines non-stick so I didn’t use very much at all.

In a large bowl mix the flour, baking powder, soda, salt and sugar. Mix until throughly combined.

In a second smaller bowl mix the egg and buttermilk.

Pour the liquid mixture into the flour mixture and using a hand whisk mix. Don’t mix too far, small lumps are just fine.

Heat up your non-stick pan under a medium high heat, and once hot ladle a 1/4 cup of the mixture onto the pan. Once bubbles start forming on the surface it is about time to flip. I messed this up on my first pancake and tried to flip way to early – so it ended up a bit of a mess…

First Pancake
The only thing that makes me feel a little better about this that it is a law of nature that the first pancake out of any batch is always a disaster… ALWAYS. Once it was cooked though I ate it while waitings for the others to cook 😉 No wastage in this household…

If it doesn’t lift easily give it a few more minutes then try again. Once flipped give it 2 minutes to brown the other side and then place on a warm plate while you repeat the process for the rest of your pancake batter.

Stacked buttermilk pancakes

I finished the pancakes off the next day with creme fraiche and frozen blueberries for lunch which was just as good if not better than the strawberries combination!