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1 cup all-purpose flour

2 teaspoons baking powder

2 tablespoons castor sugar

1 cup buttermilk ( Make your own by adding 1 Tablespoon of vinegar to 1 cup of milk, lightly mix and let stand for 5minutes and you are good to go)

1 large egg, beaten

2 tablespoons margarine, melted, plus extra for the pan

1/2 teaspoon vanilla essence

Honey or syrup, for serving *optional

Fresh blueberries & strawberries, for serving *optional


In a small bowl, whisk together the flour, baking powder, and sugar.

In a large glass measuring cup, whisk together the buttermilk, egg, 2 tablespoons of the melted margarine, and the vanilla.

Stir the wet ingredients into the dry ingredients.
Stir just until no dry pockets of flour remain,
but don't worry about lumps in your batter. Over-mixing will prevent fluffy pancakes.

Melt the extra butter in your pan over medium heat.

Using a 1/4-cup measure, scoop out batter onto the preheated the pan. Cook until bubbles appear across the entire surface, and then flip to cook the second side until golden brown.

Repeat with all the remaining batter. Serve with honey or syrup, extra butter and or fresh blueberries.

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