Recipe by Sofia Reyes · Serves 4 · Easy
Why these pancakes work
Buttermilk does two jobs: its acidity tenderises the crumb and reacts with bicarbonate for maximum lift. Resting the batter ten minutes hydrates the flour, so the pancakes cook up thick instead of spreading thin.
Warm your honey, macerate the berries with a pinch of sugar, and keep the pan at a steady medium — golden, not blond, not burnt.
Prep10 min
Cook15 min
Serves4
LevelEasy
Ingredients
- 250g plain flour, 2 tsp baking powder
- 1 tsp bicarbonate of soda, 50g sugar
- 500ml buttermilk, 2 eggs
- 60g melted butter, plus more for the pan
- 300g mixed berries, 1 tbsp sugar
- Warm honey, to serve
Method
1
Mix and rest. Whisk dry and wet separately, combine with a few strokes — lumps are fine — and rest 10 minutes.
2
Macerate the berries. Toss berries with sugar and set aside while the batter rests; they will turn syrupy.
3
Cook low and slow. Ladle into a buttered pan over medium heat, 2–3 minutes per side until deeply golden.
4
Stack and pour. Stack high, spoon over berries and their syrup, and finish with warm honey.
Kitchen notes
Lumps are your friends
Overmixed batter makes flat, rubbery pancakes. Stir until just combined and walk away.
First pancake is a test
Use it to dial in the heat. The second batch is always the prettiest — plan for it.
Keep them warm
Hold cooked pancakes on a tray in a low oven so everyone eats a hot stack together.
