Buttermilk Pancakes
Ingredients
- 300 grams plain flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 large eggs - separated
- 400 grams buttermilk
- 0.5 teaspoon vanilla extract
- 25 grams butter - melted
Method
- Mix together the flour, bicarbonate of soda, baking powder, salt, and sugar in a large bowl
- Separate the eggs, putting the whites into a separate, small bowl and adding the yolks to the flour mixture
- Add the buttermilk, vanilla extract and melted butter to the flour and egg yolks and beat well
- Whisk the eggs whites until stiff and then fold into the rest of the batter
- Fry spoonfuls of the mixture in a well-buttered, medium-hot frying pan. Wait until bubbles appear and burst on the surface before flipping over
Info
To make the perfect bacon to go with these, use the baconmethod.com: line a large pyrex dish with rashers of thin-sliced streaky bacon (the type sold in UK supermarkets as “pancetta” or “pancetta-style” works best); put the dish on the middle rack of a cold oven; turn the oven on to 200 C conventional / 180 C fan and set a timer for 20 minutes. When the timer is up you will have perfect crispy bacon. Serve with the pancakes and plenty of maple syrup.