These tea-soaked sultana buttermilk pancakes are a great weekend recipe. It’s when you have the time to hang around waiting for your dried fruit to rehydrate and plump up. It’s a drawn out process; frying off a stack of twelve, one at a time. We have three, identical little frying pans; so I juggle with cooking and flipping three at a time.
The secret to successful buttermilk pancake batter is to not over-mix it; a few lumps of flour here and there is a good thing. It should be thick and clumpy as it falls from your ladle or spout.
Letting the batter rest for half an hour or so before cooking allows for the buttermilk, bicarb and baking powder to interact which produces the light, airy, puffed up pancakes.
My recipe produces a dozen, 10cm/4-inch diameter pancakes – that should be enough for breakfast or brunch for three… or a pair of ravenous people. Serve with a sprinkling of sugar, lemon & sugar or drizzle of maple syrup over the top.
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Tea-soaked sultana buttermilk pancakes
Ingredients
- 250 ml strong hot tea
- 75 g/2½oz sultanas
- 125 g/4½oz plain flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 20 g/¾oz sugar
- ½ tsp salt
- 300 g/10½oz buttermilk
- 1 medium egg lightly beaten
- 2 tbsp unsalted butter melted (and a little extra for the frying pan)
Instructions
- Soak the sultanas in the tea for at least an hour
- In a large measuring jug, combine the flour, bicarbonate of soda, baking powder, sugar and salt
- Gently mix in the buttermilk, beaten egg and melted butter. Don't overmix
- Fold in the soaked sultanas
- Allow the mixture to stand for about ½ an hour
- Heat a frying pan or skillet on a medium flame, add a little butter and pour/ladle about 115ml /4 fl oz to form each pancake
- Allow to cook on one side for about a minute before flipping and cooking the other side
- Repeat until all the batter has been used
- Sprinkle with a little sugar and serve
Drizzle over a little maple syrup or honey & lemon