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Yankee buttermilk pancakes

  • 15 minutes
  • 15 minutes
  • Makes 6
Yankee buttermilk pancakes

This pancake is deliciously light in texture and without sugar it can be enjoyed sweet dusted with icing sugar or savoury with crispy bacon and maple syrup.


  • 1½ cups self raising flour
  • 50 grams butter
  • 3 eggs, separated
  • 2 cups buttermilk
  • 1½ cups frozen cranberries, defrosted


  1. Sift the flour into a bowl and make a well in the centre.
  2. Melt the butter in a frying pan and cook until it is nut brown in colour. Remove from the heat and place on a cold wet cloth to stop any further browning. Cool.
  3. Mix the egg yolks with the buttermilk and pour into the well.
  4. Gradually stir together, adding the butter at the end.
  5. In a clean bowl, whisk the egg whites until they form soft peaks. Fold into the batter with a slotted spoon.
  6. Cook ¾ cupfuls of the batter in a moderately hot greased pan. Scatter ¼ cup of cranberries over the pancake. (Added this way the berries will stay whole and each pancake will have an equal amount). When the bubbles on the top of the surface begin to burst, turn the pancake over and cook the other side for a further 1-2 minutes.
  7. Serve warm accompanied with whipped cream and extra defrosted cranberries, if wished, and dusted with icing sugar.

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