I grew up on a dairy farm in the Gippsland outside the town of Loch. As a young girl, I would read the cookbooks that mum kept in the bottom kitchen drawer. As there was always flour, butter, milk, and eggs in the house, I was continuously searching for new recipes for baking.

As a girl, I would make spend my weekend baking puff pastry to make tarts, creating new versions of candies and baking all the colour rainbow cakes. Not much has changed; I’m still searching for recipes that I can cook using what I have on hand or growing in the kitchen garden.

Now that I am grownup, I can cook what I want, using any type of milk. How happy was I when Gippsland Jersey started producing buttermilk? I now use that in everything I bake.   

But I am going to start you off with a simple buttermilk recipe, pancakes.

We all need to know how to make pancakes from scratch. This recipe will be with you forever.

This recipe will make a dozen 10 cm fluffy pancakes

Buttermilk Pancakes recipe

• 2 cups of Oak & Swan stone ground wholemeal flour
• 2 teaspoons of baking powder
• 2 eggs
• 2 cups of GJ buttermilk
• 2 tablespoons of GJ butter

Method

If you haven’t noticed its same measurement of all the ingredients in this recipe, hence it is easy to remember forever; 1 part to 1 part to 1 part to 1 part.

1. Into a bowl, sift together flour and baking powder.
2. Make a hole in the middle of the flour and crack in the eggs. Pour over the buttermilk.
3. Beat together until smooth.
4. Heat a little of the butter until foaming in a frying pan. Add two spoonful of pancake batter. Swirl around into a round shape.
5. Cook for 2 to 3 minutes until firm enough to flip. Then cook for 1 to 2 minutes.
6. Serve warm

I had mine with topped with berries I saved frozen from the summer, warmed homemade berry jam and whipped Gippsland Jersey Crème Fraiche. #yum

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