There are few things better than smell of freshly cooking pancakes in the morning and this buttermilk pancake recipe is just what the doctor ordered. The challenge is to get them to the plate without eating them yourself as soon as they are done. What you will find as that the kids will be waiting by your side, plate in hand to take them from you as soon as they are ready. (Makes 12 10cm pancakes.) If you are looking for crepes, try this crepe recipe.
What you need
½ teaspoon sugar
½ teaspoon salt
1 teaspoon bicarb of soda
¾ teaspoon baking powder
2 teaspoons melted butter (30g)
Butter for frying
The real secret to this recipe requires some patience… if you have it you will be well rewarded, so follow the recipe to the T.
Sift together all of your dry ingredients, make a well and add the egg, melted butter and buttermilk, stir to a thin creamy texture.
Now cover the bowl with a cloth and leave it to stand for at least ½ an hour. Go and have a shower, catch up on the news or have a cuppa… but let the mixture be…
When you are ready to cook, check that the batter is not too thick and if need be, add a little more buttermilk.
Heat a heavy based pan to medium and add a little butter, ladel in enough batter to make a 10cm pancake. Let them cook until bubbles begin to pop on the surface which should be about 3 minutes. Turn and brown the other side.
These are fantastic… pile them up, place a generous amount of butter on top and drizzle over some maple syrup, honey or your favorite jam.
The recipe doubles without any problem. Try this breakfast scone recipe, its fabulous.