I love pancakes and in this recipe the bicarbonate salt and buttermilk react to create a nice fluffy yet compact pancake. If you would like them more crepe like just add a cup of water to thin it out.
Perfect for pancake day on 13th February 2013.
In our house we like to add blueberries or chocolate chips while they are cooking in the pan.
Difficulty – Easy
300 grams plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
240 ml buttermilk
3 lightly beaten eggs
60 ml cold water
Butter for the pan
1. In a large bowl add the dry ingredients.
2. Lightly whisk together the wet ingredients.
3. Slowly combine the two with a balloon whisk – don’t over-mix as the chemical reaction will have started immediately and we don’t want to beat the air out of the batter.
4. Melt some butter and using a pastry brush or piece of kitchen paper wipe a layer over the bottom of you heated frying pan. You just want a nice thin layer. Not dripping in fat.
5. Add a tablespoon of pancake batter to the pan and fry for about 1 minute on each side until nicely browned. Make sure the center is cooked – it will look nice and fluffy. Before you flip over the pancake this is the time to sprinkle on some raisins, chocolate, blueberries, cherries or anything else you like. Then flip and continue to cook.
Sugar note – In Ireland we don’t tend to add sugar to a pancake batter as the sugar and lemon that is a traditional topping is enough. If you prefer a sweeter pancake feel free to add a tablespoon of caster sugar.
Serve them immediately with lemon juice and a teaspoon of sugar. Keep them warm in a low oven.
There are also good to freeze. Separate each layer with greaseproof paper and wrap in cling film.
If you want a thinner pancake just add some water until you get a thinner mixture. Cook as normal but you won’t be able to add fruit or chocolate.