Ingredients:

  • 2 cups (240g) All-Purpose Flour (Plain Flour)
  • 2 Tbsp (25g) Granulated Sugar (Caster Sugar)
  • 2 tsp (10g) Baking Powder
  • 1 tsp (5g) Baking Soda (Bicarbonate of Soda)
  • 1 tsp (6g) Fine Sea Salt
  • 2 large Eggs, room temperature
  • 1 ¾ cups (420ml) Full-Fat Buttermilk (shaken well)
  • 4 Tbsp (57g) Unsalted Butter, melted and slightly cooled (plus extra for greasing)

Instructions:

  1. Combine the Dry: In the large mixing bowl, thoroughly whisk together the flour, sugar, baking powder, baking soda, and salt. Whisk for about 30 seconds to ensure the leaveners are evenly distributed.
  2. Combine the Wet (Excluding Butter): In the medium mixing bowl, lightly whisk the two eggs until just combined. Add the buttermilk and whisk until smooth.
  3. Incorporate the Fat: Pour the slightly cooled melted butter into the buttermilk mixture and whisk quickly until emulsified.
  4. Combine: Create a well in the centre of the dry ingredients. Pour the wet mixture (buttermilk and egg) directly into the well.
  5. Mix Gently: Using a rubber spatula, fold the ingredients together until just combined. Stop mixing when there are still streaks of flour visible and the batter looks lumpy, or 'shaggy.' Do not overmix.
  6. Rest: Let the batter rest at room temperature for 10 minutes. The baking soda and powder will begin reacting with the acid in the buttermilk, creating bubbles.
  7. Heat the Griddle: Heat your griddle or frying pan over medium heat. To test the heat, flick a few drops of water onto the surface; they should sizzle and evaporate immediately.
  8. Grease Lightly: Lightly brush the cooking surface with a small amount of butter (or neutral oil) just before cooking the first batch.
  9. Portion: Using a ladle or a ¼ cup measure, pour the batter onto the hot surface, leaving space between each pancake.
  10. Cook the First Side: Cook for 2–3 minutes. Wait until bubbles start rising to the surface and bursting, and the edges appear set and dull.
  11. Flip: Using a thin spatula, swiftly flip the pancakes. Cook the second side for 1–2 minutes until golden brown and cooked through. Only flip once!
  12. Keep Warm: Transfer finished pancakes to a wire rack set over a baking sheet in a warm oven (around 80°C / 175°F) while you finish the remaining batches.