I always get really excited about Shrove Tuesday, and this year I’m going to be skiing with the kids, and I’m goign to eat the biggest one we can find! We usually throw a little party at home where my husband makes a huge batch and everyone gets to choose their chosen toppings, we asked Daylesford for some of their top recipes, on how to jazz up the traditional pancake and these buttermilk ones sound totally delicious.


  • 270g plain flour
  • 6g baking powder
  • 4g salt
  • 45g sugar
  • 130g buttermilk
  • 130g milk
  • 2 medium sized eggs
  • 60g butter
  • to cook:
  • 5g butter
  • 10g olive oil


Sift the flour, baking powder, salt and sugar into a large bowl or jug, lightly whisk together the milks and eggs, then whisk in the melted butter. Pour the mixture into the flour mixture and, using a fork, beat until you have a smooth batter, any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes. Heat a non-stick blini pan over a medium heat and add a little olive oil and butter. When it’s melted, add a ladle of batter and cook until the top of the pancake starts to bubble, then turn it over until both sides are golden brown and the pancake has risen to almost double the thickness. Repeat until all the batter has been used up.

Yields 8 pancakes.

By Daylesford Organic