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Rowton Hall

American Style Buttermilk Pancake Recipe

Our Head Chef Matt has gone all out this year and created a slightly different Pancake Recipe, going for the American style and using Buttermilk which gives the pancakes a delicious edge that works so well with the sublimely rich Salted Caramel Sauce.

Buttermilk Pancakes (makes 8 Pancakes)

  • Self-Raising Flour 500g
  • Buttermilk 500ml
  • 6 eggs
  • 1 teaspoon of vanilla extract
  • Pinch Salt
  • Pinch Sugar
  • Small knob of butter
  • Vegetable oil for cooking


  1. Mix all ingredients together in a bowl, ensure the mixture is smooth and free of lumps.
  2. Allow the mixture to stand for 30 mins and come to room temperature.
  3. Heat a small knob of butter and teaspoon of oil in a non-stick pan. (the oil will stop the butter from burning in the pan before the pancakes are cooked)
  4. Spoon a 10cm wide pool of mix into the pan and allow to cook until the mixture is firm and can be flipped.
  5. Turn the pancake and cook for a further minute, transfer to a warm plate to keep warm whilst you cook the rest of the mix.

Salted Caramel Sauce (Makes 500ml) Great Topped with Crushed Nuts and Chocolate Chips.

  • 300g Caster Sugar
  • 200ml Double Cream (warmed)
  • 150 Butter (cut into small cubes)
  • Sea Salt to taste

  1. Heat half the sugar in a heavy based pan, keep your eye on the sugar until it turns into a dark golden-brown colour.
  2. Add the remaining sugar and swirl the pan until the sugar has dissolved. Take the pan off the heat and add the slightly warmed double cream a little at a time whilst whisking continuously.
  3. Slowly add the butter cube by cube until fully incorporated and the sauce is shiny and glossy.
  4. Add sea salt to your personal taste and serve warm.


Pagination