Buttermilk pancakes

These buttermilk pancakes are beautifully light and puff up so nicely. I love to put a nice size piece of soft butter on top of a stack, smother them in maple syrup and have a few pieces of crisp streaky bacon on the side but serve them with strawberries warmed in a pot with a little sugar or anything else you feel like. You cam alos break up the crisped bacon into small pieces and add them to the batter for something different. This makes about 12, 10cm diameter pancakes. Some people call these flapjacks, I call them pancakes.

If you want to serve these on a school morning, make the batter the night before and keep it in the fridge. Give the batter a stir in the morning and add a little more buttermilk if needed.

What you need

1 cup cake flour
1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
3/4 teaspoon baking powder
1 egg
2 teaspoons melted butter
250ml buttermilk

Butter for frying

The process

Sift the flour, salt, bicard of soda and baking powder into a mixing bowl.

Make a well in the center and break in the egg. Now with a whisk mix the egg and add half the buttermilk and melted butter. Whisk gently drawing the flour in from the sides. If you add too much liquid it will become lumpy.

Now gradually add the rest of the buttermilk until you have a thick pouring cream consistency. The secret of these pancakes is to now leave the batter to stand for at least 30 minutes before you make your pancakes. If you are adding bacon bits to the recipe, do it now.

Heat a thick based pan on a medium heat and add a little butter. The best way to do this is to brush the base of the pan with melted butter. Take a ladle and spoon in the batter to form 10cm pancakes, wait for bubble to appear on the surface (about 3 minutes) and then flip them over and watch them puff up. The cooked surface should be beautifull browned.

Cook the other side for about another 2 minutes and make a stack of 3 or 4 per person.

YUM,YUM,YUM winter breakfast at it’s best.