As I look in my fridge this morning, all I can see is the buttermilk I bought, sitting, waiting patiently to be used. Bought specifically for scones (recipe will be up soon – I do love a good plain buttermilk scone), I now have some left over. Hmmmm what can I use with buttermilk. Obvious suggestions would be bread or cakes, but at the moment I’m enjoying baking with natural greek yogurt, and I don’t fancy anything too big or fancy……
I think if I could pick one thing to eat for the rest of my life…. It might just be pancakes. Weirdly enough they’ve never made it to my blog; they are just a standard part of my week and I never really use a specific recipe anyway – I always improvise when it comes to measuring. In fact it’s probably one of the only things I make where I leave it down to guess work. I know stateside you guys like to have ‘em small and thick, us Brits tend to have ‘em big and thin.
There is genuinely nothing better than a pancake for breakfast, or lunch, or dinner, or snack… served with fruit, or chocolate, or syrup, or lemon, or sugar, or Nutella….. I could go on.
As much as I love love love pancakes, I’ve never really branched out and tried different types of recipes, I always go by the standard of flour, eggs and milk.
No matter what happens, I always have those three things in my fridge. I also know they are no hassle at all for me and my boyfriend – gluten-free flour and lactose free milk and we’re sorted.
But the buttermilk was staring me down, and I thought, well I really should try something different. These cake-y, extra thick, strawberry pancakes are just heavenly. Simple to make, and even simpler to munch on. They are very similar to Scotch pancakes (has anyone stateside tried these?!), which takes me straight back to childhood.
As always you can swap strawberries with pretty much any fruit you prefer, and go wild, adding chocolate chips, sprinkles etc etc. And if you don’t happen to have buttermilk in your fridge staring you down – an easy substitute would be to mix 250ml milk with 1 tbsp lemon juice. Yes, it really is as easy as that!
Perfect for lazy Sunday mornings ❤
For more recipes to fit the strawberry season that has finally hit England, check out my new section under Country Girl Heart called Seasonal Favourites – we’ve got Strawberry & White Chocolate Shortbread, Strawberry n’ Cream Muffins and Strawberry Swirl Cupcakes.
Strawberry Buttermilk Pancakes (makes around 6)
140g plain flour
35g granulated sugar
1/4 tsp bicarbonate of soda
1/2 tsp baking powder
220ml buttermilk, (splash more, if necessary)
45g melted butter
1 tsp vanilla extract
Handful roughly chopped strawberries
- In a large bowl, stir the flour, sugar, baking powder and bicarbonate of soda together
- In a measuring jug add the buttermilk, egg, oil/melted butter and vanilla extract and whisk to combine
- Pour the wet ingredients over the dry and whisk until just combined (if it’s too thick splash a little more buttermilk in)
- Spray your pan with cooking oil and set over a medium-high heat
- Scoop your batter into the pan (for this recipe I like to have smaller and thicker pancakes, but size is completely optional)
- Sprinkle a few strawberries onto each pancake and cook for around 2 minutes – I usually double check if the side is golden brown before attempting to flip
- Flip carefully and cook second side until golden brown, around 2 ½ minutes
- Serve with butter, jam, maple syrup, butterscotch golden syrup (mmmmm my favourite at the moment) and so on
- If you don’t manage to munch all these up, they keep in the fridge for around 2 days (with a quick zap in the toaster to warm up)