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by John Torode

Thick, fluffy buttermilk pancakes served the American way with glazed bacon and maple syrup. This easy pancake recipe will save your brunch.

Brunch

Preparation

if you don't have a ready supply of buttermilk, you can make a quick substitution for buttermilk by souring some fresh milk. Add 1 tbsp of lemon juice to every 100ml of milk called for in the recipe. Stir the lemon juice into the milk and allow it to sit for 10-15 minutes until the milk has thickened and soured. You can usually also use plain yoghurt as a substitute, but may need to thin it down with some milk so that it is a pourable consistency.

Typically made with buttermilk