These light, fluffy buttermilk pancakes are the perfect way to start the day. Serve warm and topped with thick Greek yoghurt and stewed winter fruits.
Preparation: 10 minutes, plus standing
Cooking: about 15 minutes
Makes 12-15
Ingredients
- 175g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 55g caster sugar
- 1 large egg, beaten
- 300ml buttermilk
- 55g butter, melted and cooled slightly, plus extra for frying
- milk (optional)
1. Sift together the flour, baking powder and bicarbonate of soda with a pinch of salt. Stir in the sugar.
2. Combine the egg, buttermilk and butter, and gradually whisk into the flour to make a smooth batter – it should be the consistency of thick double cream, so add a drop of milk if necessary. Leave the mixture to stand for 5 minutes.
3. Place a large frying pan over a medium heat until hot. Brush the surface with a little melted butter. Pour about 2 tablespoons of the mixture into the pan to form a circle. Cook for about 2 minutes until small holes appear on the surface, then turn over and cook for another 1-2 minutes until golden and cooked through. Do this in batches, depending on the size of your pan, re-greasing when necessary. Serve the buttermilk pancakes warm with Greek yogurt and fresh berries or a dried-fruit compote.
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These light, fluffy buttermilk pancakes are the perfect way to start the day. Serve warm and topped with thick Greek yoghurt and stewed winter fruits.
Preparation: 10 minutes, plus standing
Cooking: about 15 minutes
Makes 12-15
Ingredients
- 175g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 55g caster sugar
- 1 large egg, beaten
- 300ml buttermilk
- 55g butter, melted and cooled slightly, plus extra for frying
- milk (optional)
1. Sift together the flour, baking powder and bicarbonate of soda with a pinch of salt. Stir in the sugar.
2. Combine the egg, buttermilk and butter, and gradually whisk into the flour to make a smooth batter – it should be the consistency of thick double cream, so add a drop of milk if necessary. Leave the mixture to stand for 5 minutes.
3. Place a large frying pan over a medium heat until hot. Brush the surface with a little melted butter. Pour about 2 tablespoons of the mixture into the pan to form a circle. Cook for about 2 minutes until small holes appear on the surface, then turn over and cook for another 1-2 minutes until golden and cooked through. Do this in batches, depending on the size of your pan, re-greasing when necessary. Serve the buttermilk pancakes warm with Greek yogurt and fresh berries or a dried-fruit compote.
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