Granny’s Buttermilk Pancakes

We’re very happy to share James Strawbridge’s secret family pancake recipe which we cooked on our Plain Jane Fire Pit for Shrove Tuesday. They are melt in the mouth delicious, we hope you enjoy!

By James Srawbridge
Serves 4-6


For Pancakes
500 ml Buttermilk
8 oz of Flour (details below)
3 oz Caster Sugar
1 large free range Egg (if not large use one egg + one yolk)

For Flour Mix
1 lb Plain Flour
1 tsp Bicarbonate of Soda
1 tsp Cream of Tartar
1/2 tsp Salt

Granny's Pancakes cooked in Long Handled Pan on Plain Jane Firepit - Lifestyle - FirepitsUK - LoRes

1. Flour for pancakes is a special flour which is made up as follows: to 1 lb of plain flour, sift in 1 teaspoon of bicarbonate of soda, 1 teaspoon of cream of tartar and half a teaspoon of salt. This is also the flour that you also can use for soda bread.
2. Beat the Egg in a bowl and add in the sugar. Cream and then sift in the flour a little at a time. Gradually pour in the buttermilk whilst beating with a wooden spoon and then leave the batter to one side with a ladle at the ready.
3. Heat your griddle pan so that is warm but not super hot. Season it by rubbing with a little grease. The only tip is not to grease the griddle too much (a light go over with a piece of buttered kitchen roll, then wipe off again!)
4. Next drop a ladle full onto the griddle and wait for 1-2 minutes. Watch for the sign of little air bubbles rising up to the surface. Flip over and cook for half a minute or so on the other side. Adjust your griddle temperature if they are cooking too fast or slowly. One side of your pancakes should be slightly darker than the other. Store under a tea towel until you are ready to serve.

To Serve:

6 Pancakes
2 bananas, sliced
2 tbsp crème fraiche
1 tbsp dulce de leche or caramel sauce
75g dark chocolate 70%
Pinch of sea salt flakes

Warm your wonky pancakes and top with a dollop of crème fraiche, sliced banana and then drizzle with melted chocolate and caramel sauce. Finish with a pinch of sea salt flakes

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