I have so many sweet memories from when I ran my café. One involves a regular customer- who only became regular once we started serving American-style buttermilk pancakes. 

This gentleman started off as a “difficult customer” by asking for something that wasn’t on the menu. He wanted pancakes with bacon and maple syrup, which was one of the available options, but then he went on adding a sunny side up egg, preferably made over easy. Yep, café owners love adding items like “extra egg” to the till system…

However, he became one of my favourite customers very quickly; the pancakes reminded him of his childhood in the US and he cleared the plate with such enthusiasm that it was a joy to watch. 

You can try this pancake recipe with any toppings, and if you are hardcore, try adding a sunny side up egg (a fried egg, to UK friends) to the bacon and maple syrup.

Nati’s Recipe for Buttermilk Pancakes

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon caster sugar
Pinch of  salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted and slightly cooled

In a medium bowl, mix together flour, sugar, baking powder, baking soda and salt. 

In a small bowl, measure out the buttermilk. Add the egg, melted butter and vanilla extract; beat until thoroughly combined.

Then using a fork, gently mix the dry and wet ingredients. Make sure you don’t overmix it as it won’t rise. The batter should have some small lumps. 

Heat up your frying pan over medium heat and brush with butter. Scoop the batter, using a 1/4 cup measure (or tablespoon measure), onto the warm pan. Cook for 1 to 2 minutes, until small bubbles form on the surface of the pancake, and then flip. Turn heat down to medium-low and cook on opposite side for about 1 minute, or until golden brown.

Just a tip, if you can’t get buttermilk, you can make it by adding a squeeze of fresh lemon juice to full fat milk.