premier-mcdougal 5/2/20

American Pancakes

Serves: 36
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  • 350g unbleached plain flour
  • 75g granulated sugar
  • 3 1/2 tsp baking powder
  • 2 tsp fine salt
  • 750ml buttermilk
  • 75g unsalted butter, melted and cooled, plus more butter for cooking
  • 6 organic large eggs
  • Up to 250ml milk, as needed to thin batter
  • Maple Syrup, warmed for serving


  1. Whisk the dry ingredients together in a large bowl
  2. Whisk the buttermilk, butter and eggs together in another bowl
  3. Add the wet ingredients to the dry ingredients, whisking just enough to combine (small lumps are okay)
  4. Let the batter sit, covered, overnight
  5. The next morning, heat up your griddle or non-stick pan and slick it with a little butter
  6. Add enough milk to the batter to thin it to the right consistency - the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes. Neither is wrong
  7. Cook the pancakes on the griddle/pan, flipping them after bubbles appear on the surface of the uncooked side
  8. Let cook 2-3 minutes more, then remove and eat with lots of warm maple syrup
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