American buttermilk pancakes
The buttermilk give these pancakes a lovely light texture but, if you don't have buttermilk, you can substitute it with ordinary milk
- 300g self-raising flour
- 60g caster sugar
- 1 tsp baking powder
- 250ml buttermilk
- 2 eggs
- 60g buttermelted and slightly cooled, plus extra for frying and serving
- 3 to 4 tbsp milkif needed
- berries or diced fruitto serve, optional
- maple syrupto serve, optional
Method
step 1
Put the flour, sugar, and baking powder into a large bowl and mix well.
step 2
In a separate bowl, use a balloon whisk to whisk together the buttermilk, eggs and melted butter.
step 3
Make a well in the centre of the flour mixture and gradually whisk in the buttermilk mixture until you have a smooth, thick batter. If the batter seems too heavy (it should be a thick pouring consistency), stir in 3 to 4 tbsp milk.
step 4
In a small non-stick frying pan, heat a knob of butter over a medium heat until it begins to sizzle.
step 5
Carefully drop 2 or 3 large spoonfuls of batter into the pan – aiming each time for the centre of the pan and allowing the batter to spread out in a circle up to about 10cm in diameter. Cook the pancake over a medium heat until the edges are set and small bubbles have appeared on the surface of the pancake, burst to leave small 'holes'.
step 6
Turn the pancake over and cook for 1 to 2 minutes on the other side.
step 7
Transfer to a warm plate, then pour in more batter to make another pancake. Repeat until all the batter is used up.
step 8
Serve with a bowl of fresh berries or diced fruit and/or a dribble of maple syrup.