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Monday, April 1, 2013

Buttermilk Pancakes and Brunch at Bobby’s

Buttermilk Pancakes

I have been working on perfecting my Buttermilk Pancake recipe for a little while now, it is perfect for using up leftover buttermilk from making Red Velvet Cake and a delicious addition to brunch. Shane and I had the family over for Easter brunch yesterday and I cooked 30 of these bad boys so I consider the recipe well tested!

Before I let you in on the recipe I just have to let you know about Brunch at Bobby’s. If you have been following the blog for a while you will know that both Mel and I love brunch – it is usually the meal featured in our cafe reviews, it’s nice to know we have a kindred spirit in celebrity chef Bobby Flay. In his new series Bobby steps away from the BBQ and opens up his home as he prepares brunch. With a spatula in one hand and a cocktail in the other (now if it’s good enough for Bobby I’m thinking it’s probably something I should consider doing…), Bobby goes from sweet to salty to savoury, drawing inspiration for every-occasion brunches from around the globe. With delicious brunch dishes like Mascarpone-topped cherry pancakes, dressed-up eggs Benedict and more, this is one you will definitely have to check out for yourself!

Makes 8 large pancakes
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
1/3 cup milk
2 eggs
25 grams butter, melted

In a large bowl, combine dry ingredients - flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat together buttermilk, milk, eggs and melted butter.
Heat a lightly oiled frying pan over a medium high heat on your cooktop. A good tip to know if it is ready is to drop a small amount water onto your heated pan, if it beads up and sizzles you are good to go.
Pour the wet mixture into the dry mixture once you are ready to cook, using a wooden spoon or whisk. Stir until it's just blended together. Do not over stir, it will be a little lumpy due to the texture of the buttermilk.
Using a 1/2 cup measure pour your batter on to the pre-heated pan and lightly brown on both sides. A tip on knowing when to turn your pancake is when you see little bubbles appear on the uncooked side and you you can lift the pancake up to check with a rubber spatula.

I recommend serving these warm with butter, lashings of maple syrup and streaky bacon, it’s the perfect combination of sweet and savoury and they are currently my favourite brunch. What are your favourite brunch dishes? If you are looking to improve your brunch repertoire I really recommend trying these pancakes and of course checking out Brunch at Bobby’s.

Brunch at BobbysTuesday’s at 12.00pm, 4:00pm and 8:00pm, from 23 April on Food TV, SKY channel 9


  1. These look divine! I use Ruth Pretty's recipe for buttermilk pancakes and they turn out pretty much perfect every time. They have become our favourite Good Friday and 'special occasion' brunch.

  2. I made these for dinner tonight and followed his recipe to a tee.......except I added 2 Tablespoons of vanilla to the batter......let me tell you, I am really picky when it come to pancakes and I have tried a lot of different recipes......most of them were ok at best...then along came this recipe, it is going to be my new go to recipe for flapjacks, my husband loved them so thanks Bobby!