You can opt out of our emails at any time by clicking the unsuscribe link in the footer of our emails. For more information, please view our privacy policy.
1. Sieve all the dry ingredients into a large bowl and mix well.
2. In a large jug, whisk together the eggs, melted butter and dale farm buttermilk.
3. Add to the dry ingredients and whisk together, add a little extra buttermilk if needed. By adjusting the milk, you can get thicker or thin pancakes depending on your preference.
4. Heat up a griddle or non-stick frying pan and smear with a little butter.
5. Pour a small amount of the mix into the pan, the first will be your tester to check the temperature!
6. When the bubbles begin to come to the surface and the edges become dull, it will be time to flip over, roughly about 2- 3 minutes either side. The pancakes should be a lovely golden brown colour.
7. Repeat with the remaining mix and continue the same process until you have used all of your batter.
8. Serve with your preferred toppings, we’d recommend fresh raspberries, blueberries, a dollop of yogurt and a drizzle of honey or maple syrup!
