recipe. American buttermilk pancakes

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Recipe from: All Recipes co uk
Language: English
Persons: 6
Preparation time: 40 mins
Nutrition: 340kcal
Tags: To Start the Day


Sift the white and wholemeal flours and the salt into a large bowl, and tip in the bran left in the sieve. Stir in the sugar. Mix the egg yolks with the buttermilk and 1 tbsp cold water. Gradually beat into the flour mixture to make a very thick batter.
Whisk the egg whites in a separate bowl until light and fluffy. Fold into the batter, then fold in the banana.
Heat a griddle or a large, heavy-based, non-stick frying pan over a moderate heat, then lightly grease with a little of the oil. Spoon large, heaped spoonfuls of the batter onto the hot griddle or pan, spacing them well apart. You'll probably be able to cook 3 or 4 at a time, depending on the size of the griddle or pan.
Cook for 1-2 minutes or until golden and firm on the underside and bubbles appear on the surface. Flip the pancakes over using a large palette knife, and cook on the other side for 1-2 minutes. Remove from the pan and keep warm while cooking the rest of the pancakes, lightly greasing the griddle or pan with more oil between each batch.


  • 115 g (4 oz) self-raising white flour
  • 115 g (4 oz) self-raising wholemeal flour
  • pinch of salt
  • 30 g (1 oz) caster sugar
  • 2 large eggs, separated
  • pinch of paprika (optional)
  • 300 ml (10 fl oz) buttermilk
  • 1 large banana, thinly sliced
  • 1½ tsp sunflower oil
  • To serve:
  • 6 tbsp Greek-style yogurt
  • ¼ tsp ground cinnamon
  • 6 tsp clear honey

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