James Martin Buttermilk Pancakes Recipes

Steps:

• In a large bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt).
• In a separate bowl, whisk together buttermilk, milk, vanilla extract, eggs and melted butter.
• IMPORTANT: Keep these two mixtures separate until you are ready to cook.
• Heat a lightly oiled griddle or frying pan over medium heat.
• Pour the wet mixture into the dry mixture, using a whisk or fork to blend. Stir until it's just blended together.
• Ladle the batter onto the griddle until they form a pancake that is approximately 5 inches in diameter. When you see the edges look dry, or the bubbles are not being filled in after popping, flip it. The second side will be done in about 2-3 minutes. Be sure both sides are brown and serve hot.

Steps:

• Beat egg yolks until well blended. Sift together flour, soda and salt. Stir in buttermilk and egg yolks. Add butter and beat until smooth.
• Beat egg whites with an electric mixer until stiff but not dry. Fold into batter gently.
• Heat a lightly greased griddle or large nonstick skillet over medium heat. Test heat by dropping a small amount of batter into the pan. Once pan is hot, drop batter by spoonfuls onto pan and cook until pancakes are brown on the bottom and are starting to dry on top. Turn and brown the other side. Keep warm while cooking the remaining pancakes.

Steps:

• Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

Steps:

• In a large bowl, whisk together the flour, baking soda, and salt. In a small bowl, whisk together the buttermilk and egg, then pour into the flour mixture. Whisk until just combined, then whisk in the butter until just incorporated. (The batter should be a little lumpy.) Let the batter rest at room temperature for 10 to 15 minutes.
• When ready to cook, heat a nonstick skillet or griddle over medium heat. When hot, lightly butter the pan, then pour in a scant 1/4 cup batter. Repeat, pouring the batter a few inches apart and working in batches. Cook until bubbles pop on the surface of each pancake, 3 to 4 minutes, then flip and cook for 1 minute more.
• Arrange the pancakes on plates, top with the syrup, dust with confectioners' sugar, and serve immediately.
• Combine the sugar and 1/4 cup water in a large skillet. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar. Boil, undisturbed, for 2 minutes. Stir in the butter and boil until golden and fragrant, about 3 minutes.
• Add all of the berries to the skillet and cook, stirring gently to coat the fruit, until the caramel melts into the fruit and the berries begin to release their juices, about 3 minutes. Serve warm.

Steps:

• Place the flour, salt, baking powder, bicarbonate of soda, sugar and vanilla seeds in a food processor and pulse briefly to blend. Add the egg yolks, butter, buttermilk and milk, then whizz to a smooth batter, scraping down the sides of the bowl once or twice. Whisk the egg whites in another bowl to soft, floppy peaks, then fold into the batter.
• Heat a heavy-bottomed frying pan until you can feel a good heat rising, then lightly oil the pan. Using a small ladle, pour in the batter to make pancakes about 10cm in diameter. Cook for about 1 min until the tops are set and little holes appear in the surface. Flip the pancakes over, brown lightly on the other side, then transfer to a tea towel placed on a wire rack and keep warm in a low oven. Repeat with the remaining batter, stacking the pancakes as they are cooked.
• To serve, pour the sugar into a mixing bowl and toss the Brazil nuts and bananas through it. Tip into a pan, heat through to melt the sugar, then toss together as everything begins to caramelise. When the nuts and bananas are golden brown, remove from the heat and stir in the maple syrup. Arrange the pancakes on a serving dish and spoon over the nut and banana mix, then serve with extra syrup and a dollop of yogurt or crème fraîche.