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.
Click here or on the image below to save my tea-soaked sultana buttermilk pancakes recipe to Pinterest
This is what we enjoyed on Shrove Tuesday earlier in the week; stacked buttermilk pancakes with chocolate mascarpone, chopped hazelnuts, fresh raspberries, whipped cream… finished with grated dark chocolate. Perhaps a posh version of the ever-popular Nutella pancakes.
Using buttermilk instead of plain milk lends a tasty tang. It also reacts with the baking powder and bicarb giving a light airy texture to the pancakes.
Once you’ve created your pile, leave it to cool. This is an opportunity to steal a couple of the delicious warm pancakes (for quality control purposes, of course!).
Then, it’s simply a case of building layers – in whatever configuration you prefer.
You don’t have to use raspberries – strawberries, blueberries or cherries would work equally well. Justin enjoyed the creation – and he thought that it could be improved even further if they were given a final drizzle of sweet chocolate sauce.
Buttermilk pancakes with chocolate mascarpone, hazelnuts, raspberries and whipped cream
2019-03-05 19:20:01
Serves 4
Posh Nutella pancakes!
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
For the pancakes
110g/4oz plain flour
1tsp baking powder
½tsp bicarbonate of soda
½tsp salt
1 tbs sugar
1 large eggs, lightly beaten
300ml/10 fl oz buttermilk
15g/½oz butter, melted, for the griddle/frying pan
For the fillings
250g/9oz mascarpone
1½tbsp cocoa powder
1½tbsp caster sugar
50g/1¾oz hazelnuts, roughly chop half of them and leave the others whole
300ml/10 fl oz whipping cream
1tsp caster sugar
150g/5oz fresh raspberries
A little grated chocolate
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For the pancakes
Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a medium-sized mixing bowl
Add the eggs and buttermilk and whisk to combine. Don't over-mix, the batter should be a little lumpy
Pre-heat a small crêpe/blini pan on the stove top and, using a pastry brush, brush a little butter into the pan
Using a serving spoon, pour a couple of spoonfuls of pancake batter into the pan and swirl around the pan to level out and form a perfect round shape
When the pancake has bubbles on top and is slightly dry around the edges (about 2 minutes) carefully flip it over
Cook until golden on the bottom (about another 1 minute)
Repeat with the remainder of the batter
Allow the pancakes to cool completely before forming the stacks
To fill
Add the caster sugar and cocoa powder to the mascarpone and mix until well combined
Whip the whipping cream with the teaspoon of caster sugar until it forms stiff peaks
Take one of the pancakes, place it on a dessert plate and smear it with some of the chocolate mascarpone. Sprinkle over some of the chopped hazelnuts and cover with a 2nd pancake
Generously smear the 2nd pancake with some of the whipped cream and softly press 5 raspberries into it and cover with a 3rd pancake
Continue steps 3 & 4 until you have a stack of 6 pancakes with the last one topped with whipped cream and raspberries
Sprinkle a little of the grated chocolate over the top
Repeat until all the pancakes have been used up
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H is for Home Harbinger https://hisforhomeblog.com/
I bought a pot of buttermilk last week with the intention of making a loaf of Irish soda bread. After spending the last few days eating the sourdough burger buns I’d baked, we were all breaded out!
Rather than allow the buttermilk to reach it’s ‘best before’ date, I used it to make a coconut buttermilk pound cake.
I found the perfect recipe on the Martha Stewart website – I already had all the ingredients in the kitchen.
Sometimes, on an online recipe, the comments made by people who have tried out the recipe are hugely useful. A couple of people stated that the size of the loaf tin recommended wasn’t big enough and they had left over batter. Because of this, I used my largest loaf tin – 19 x 15 x 10cm (8 x 6 x 4-inch). This was probably a bit to big – a smaller one would have sufficed.
Martha Stewart’s original recipe uses sweetened, shredded coconut however, dessicated coconut is easier to get hold of in the supermarket here in the UK. Dessicated is much finer than shredded, so I altered the recipe slightly.
It’s not often that there’s a ‘how to’ video of a recipe available – the one I embedded at the bottom of the post shows just how easy this recipe is.
With Shrove Tuesday coming up next week we wanted to mark the occasion with some super-fluffy buttermilk pancakes with blueberries.
Buttermilk pancakes are famously American, so we’ve adapted a recipe originally by Martha Stewart – you don’t get much more all-American than her!
Since we received our PizzaSteel a few weeks ago, we’ve not stopped using it – it’s absolutely perfect for using on the stove-top as a griddle.
The buttermilk pancakes go so well with the blueberries – they have just the right amount of sweetness. Add a final drizzle of real maple syrup and they’re a perfect Pancake Day treat!
Drizzle over a little maple syrup or honey & lemon
