I always have precisely 375 mls of buttermilk left over when I make Stephanie Alexander’s Carrot Muffins (from her children’s cooking and gardening book). And about 2 weeks later, just when the buttermilk is due to expire, I make buttermilk pancakes. The recipe is:
375 ml buttermilk
1 ½ cups self-raising flour, sifted
2 tblsp caster sugar
1 egg, lightly beaten
1 tblsp melted butter
Mix all ingredients together until smooth.
Cook in non-stick frypan over medium heat, turning when bubbles appear on the uncooked side.
Flip and cook further 1-2 mins.
Spread with butter and sprinkle with sugar. Or add blueberries, etc.
The recipe is adapted from the one on the buttermilk carton. They always turn out light and fluffy and they reheat well the next day (microwave).
And I took a picture of the pancakes because the top one sort of looks like a heart…