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Buttermilk Pancakes

Thick, fluffy buttermilk pancakes; perfect for brunches and to make something extra special on Pancake Day


Serves 6
Prep time: 20 minutes
Cook time: 20 minutes


350g self-raising flour
1 tsp bicarbonate of soda
½ tsp salt
2 tbsp caster sugar
200ml buttermilk
400ml milk
2 free-range eggs
85g unsalted butter, melted, plus extra for frying



  1. In a bowl, sift together the flour, bicarbonate of soda, salt and sugar.
  2. In a separate bowl, mix together the buttermilk, milk, eggs and butter. Pour the wet mixture into the dry ingredients and stir to combine. Avoid overbeating the mixture, you just want to combine the ingredients.
  3. Melt a small knob of butter in a frying pan. Using a ladle, pour some batter into the pan to make a pancake. Depending on the size of the pan, you may be able to make more than one pancake at a time.
  4. Cook the pancakes until the underside is golden brown and the top is bubbling - this takes about a minute. Turn them over and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter.
  5. Serve the pancakes stacked on top of each other
  6. Top with your favourite toppings - ours is honey and yoghurt!