Tuesday, 21 February 2012


Pancakes are great for the weekend, Sunday breakfast or in my house anyway Sunday night tea! They are not your typical pancakes, they're thick and like the pancakes you buy in a supermarket not the thin crepe like ones. They don't take a lot of prep time, and there is no whipping of egg whites. But to get the best out of this mix it has to be room temperature, it can last up to a week in the fridge. This mix makes 2 litres of pancake batter which is equal to ... a lot of pancakes, if I am making this i might divide it in half or by three but you needed a recipe for a large number this is great. Hasn't failed me .....yet!

4 Eggs
1150ml Buttermilk
750g self-Raising Flour
50g Butter (Melted)


  1. Put the butter and the flour in a mixer.
  2. Add the milk and mix at a low speed
  3. Turn up the speed
  4. Add the eggs
  5. Mix until the mixture is smooth.
You can serve this anyway you want; with berries and creme fraiche, with bacon and maple syrup (my favourite!) or with a squeeze of lemon and sugar. The possibilities are endless. 

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