Buttermilk Pancakes

 

Buttermilk Pancakes

Buttermilk Pancakes

As a child, whenever I was feeling poorly light and fluffy pancakes with lemon and sugar were essential to my recovery.  I have continued this tradition into adulthood, and have tried a number of recipes before settling on this one.  These are very light, springy little pancakes which are also wonderful the next day cold.  Milk can be substituted for the buttermilk, however the buttermilk does give an additional lift to the batter, as it has a yoghurty quality and a little acidity which cuts through the batter and makes it extra fluffy.

2 cups self raising flour
2 tablespoons icing sugar
2  cups buttermilk
1 teaspoon baking powder
1 egg
Pinch of salt

In a large mixing bowl or jug combine the egg, buttermilk, water, salt, and icing sugar until very smooth and creamy.
Add the flour and baking powder, whisking into the batter well.
Allow the mixture to stand for about 15 minutes before cooking.
Check your batter before warming your pan – it should be the consistency of thick cream, not too runny but not gloopy. About 2 tablespoons of batter per pancake makes a generous but not unmanageable pancake.

Buttermilk PancakesTo cook, heat a large heavy (Le Creuset if you have it!) frying pan and add ½ teaspoon butter with ½ teaspoon canola oil.
Warm the fats until the butter foams a little, then add the pancake batter.
Cook the pancakes a few at a time, turning only once when the bubbles break on the surface.
Serve warm with butter and maple syrup – or – blueberries perhaps a dollop of yoghurt or even ice-cream if you are feeling indulgent.
But for the truly traditional, serve with a sprinkle of white sugar and a generous squeeze of lemon juice.
Of course if you are feeling unwell, there is no better tonic than pancakes with a pot of steaming Earl Grey Tea.