zoom Buttermilk Scotch pancakes with citrus salad

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Buttermilk Scotch pancakes with citrus salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Buttermilk Scotch pancakes with citrus salad

    Poppy seed, lemon and spelt flour pancakes are given an extra lift with a zingy citrus salad

    • Preparation time: 20 minutes + 30 minutes resting time
    • Cooking time: 10 minutes
    • Total time: 30 minutes, plus 30 minutes to rest

    Makes: 16 pancakes


    284ml carton buttermilk
    2 tbsp semi-skimmed milk
    2 large Waitrose British Blacktail Free Range Eggs, separated
    1 tsp vanilla extract
    1½ tbsp poppy seeds
    1 lemon, finely grated zest and 2 tbsp juice
    1 tbsp clear honey
    30g unsalted butter, melted
    200g spelt flour
    2 tsp baking powder

    For the citrus salad
    1 red or pink grapefruit, peeled and cut into 1cm-thick slices
    4 easy peelers, peeled and cut into 1cm-thick slices
    4 Love Life Pitted Medjool Dates, sliced
    1 tbsp clear honey, plus extra to serve


    1. Beat together the buttermilk, milk, egg yolks, vanilla, poppy seeds, lemon zest and juice, honey, 20g of the melted butter and ½ tsp salt in a large jug.

    2. Stir the spelt flour and baking powder together in a large bowl. Make a well in the centre and roughly whisk in the buttermilk mixture. There's no need to over-beat it — small lumps are fine. Set the batter aside in a cool place for 30 minutes, or chill overnight.

    3. Meanwhile, stir together the sliced citrus, dates and honey. Use immediately or cover and chill for up to 8 hours, until needed.

    4. When ready to cook the pancakes, whisk the egg whites in a clean mixing bowl until stiff peaks form. Fold into the batter with a metal spoon or a spatula.

    5. Put a large, heavy-based frying pan over a medium heat and lightly brush a little of the remaining melted butter over the surface. Add 4 heaped tablespoons of batter to the pan, spreading each spoonful out to form a round pancake. Cook for 2 minutes, until bubbles rise to the surface, then turn and cook for a further 1–2 minutes, until golden. Transfer the pancakes to a warm plate and cover with foil while you repeat the process to make a total of 16 pancakes.

    6. Serve a stack of 4 pancakes per person, with some of the citrus salad and a drizzle of honey. 

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars