Fluffy Buttermilk Pancakes

Ingredients

170g Cotswold self-raising flour
55g caster sugar
1 tsp baking powder
130g buttermilk
30g whole milk
35g melted salted butter
2 whole eggs
vanilla extract

Method

1. Weigh into a large bowl, flour, sugar, baking powder.

2. Mix together the milk, eggs and buttermilk

3. Pour the milk mixture in on to the dry ingredients and whisk until smooth

4. Pour in your melted butter and mix until combined

5. Cook in an oiled pan over a medium heat.

6. Serve with maple syrup, bananas and candied pecans

Candied pecan

100g pecan halves
50g maple syrup

Instruction

Preheat the oven to 170 degrees
Mix the pecan halves and maple syrup on to a lined baking tray
Roast in the oven for 10 minutes, giving them a stir halfway trough

Thank you to Julia for submitting this recipe! If you’d like to see more of her work, please visit her on Instagram.

Milling Britain’s finest flour for over 100 years

With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.

We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.

The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.