Stephanie Alexander’s herbed buttermilk pancakes with burst tomatoes
Skip to IngredientsSkip to Method- Vegetarian
- No added sugar
- Seafood free
- Shellfish free
- Soy free
- Sesame free
- Peanut free
- Nut free
Have a go creating these delicious savoury pancakes. Complete with burst tomatoes and fresh herbs, it’s a dish that’s full of flavour.
- Serves6
- Cook time35 minutes
- Prep time20 minutes
Ingredients
- 2 Coles Australian Free Range Eggs, separated
- 1 cup (250ml) buttermilk
- 30g butter, melted, cooled slightly
- 1 cup (150g) plain flour
- 1/2 tsp bicarbonate of soda
- 1 tbs finely chopped chives
- 1 tbs chopped flat-leaf parsley
- Ghee, for frying
- Chopped chives, extra, to serve
Burst tomatoes
- 500g Perino tomatoes
- 2 shallots, thinly sliced
- 50g unsalted butter, chopped
- 1/2 tsp salt
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 100°C. Place egg yolks in a large bowl. Place buttermilk in a small bowl. Stir in melted butter. Add buttermilk mixture to the egg yolks and whisk until well combined. Sift the flour and bicarbonate of soda into a separate large bowl. Stir in chives and parsley. Season. Make a well in the centre. Add egg yolk mixture and use a large metal spoon to fold until a thick batter forms.Step 2
Use an electric mixer to whisk the egg whites in a clean bowl until soft peaks form. Add to the batter and gently fold to combine.Step 3
To make the burst tomatoes, heat a medium saucepan over medium heat. Add the tomatoes and shallots and stir to combine. Add the butter and salt. Cover and reduce heat to low. Cook, stirring occasionally, for 10 mins or until the tomatoes have burst and released their juice.Step 4
Melt a little ghee or butter in a large frying pan over medium heat. Spoon heaped tablespoonfuls of batter around the pan. Cook for 1-2 mins or until golden underneath and bubbles appear on the surface. Turn and cook for a further 1-2 mins or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in batches, with the remaining pancake batter, adding a little more ghee or butter to the pan before cooking.Step 5
Divide the pancakes among serving plates. Spoon over the tomato mixture and pan juices. Season with pepper. Sprinkle with extra chives to serve.
Recipe tip
COOK. STORE. SAVE.
Swap me: You can use butter instead of ghee. To reduce the fat in these pancakes, use olive oil spray or canola oil spray.
Use it up: You’ll have leftover buttermilk here. With a lower fat content than full-cream milk and butter, it’s great used in mashed potato or to make salad dressings.
Stephanie Alexander’s herbed buttermilk pancakes with burst tomatoes
- Serves6
- Cook time35 minutes
- Prep time20 minutes
Ingredients
- 2 Coles Australian Free Range Eggs, separated
- 1 cup (250ml) buttermilk
- 30g butter, melted, cooled slightly
- 1 cup (150g) plain flour
- 1/2 tsp bicarbonate of soda
- 1 tbs finely chopped chives
- 1 tbs chopped flat-leaf parsley
- Ghee, for frying
- Chopped chives, extra, to serve
Burst tomatoes
- 500g Perino tomatoes
- 2 shallots, thinly sliced
- 50g unsalted butter, chopped
- 1/2 tsp salt
Description
Have a go creating these delicious savoury pancakes. Complete with burst tomatoes and fresh herbs, it’s a dish that’s full of flavour.
Method
Step 1
Preheat oven to 100°C. Place egg yolks in a large bowl. Place buttermilk in a small bowl. Stir in melted butter. Add buttermilk mixture to the egg yolks and whisk until well combined. Sift the flour and bicarbonate of soda into a separate large bowl. Stir in chives and parsley. Season. Make a well in the centre. Add egg yolk mixture and use a large metal spoon to fold until a thick batter forms.Step 2
Use an electric mixer to whisk the egg whites in a clean bowl until soft peaks form. Add to the batter and gently fold to combine.Step 3
To make the burst tomatoes, heat a medium saucepan over medium heat. Add the tomatoes and shallots and stir to combine. Add the butter and salt. Cover and reduce heat to low. Cook, stirring occasionally, for 10 mins or until the tomatoes have burst and released their juice.Step 4
Melt a little ghee or butter in a large frying pan over medium heat. Spoon heaped tablespoonfuls of batter around the pan. Cook for 1-2 mins or until golden underneath and bubbles appear on the surface. Turn and cook for a further 1-2 mins or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in batches, with the remaining pancake batter, adding a little more ghee or butter to the pan before cooking.Step 5
Divide the pancakes among serving plates. Spoon over the tomato mixture and pan juices. Season with pepper. Sprinkle with extra chives to serve.