I introduce to you my lovely husband J. I’ll be cheating today because this is his recipe! J likes to cook and he takes over the kitchen once in a while to whip up some tasty treats. I hand over the baton very graciously during these moments especially during weekends when I mainly bake anyway. I never regret it.
One of my personal favourites is pancakes. He makes a mean stack and they’re always special. Being a perfectionist, he worked and worked on this recipe till he got it right if I may say so myself. He thinks so too I guess but he’ll never admit it. So without further ado here it is. This recipe makes around 6 large thick American style pancakes, and of course if you have a waffle-iron you can make lovely waffles instead of pancakes.
Just a note before we start: instead of buttermilk, you can use the same quantity of milk and leave it at that. You can also add about 1 teaspoon of lemon juice to the milk and let it sit for around 15-30 minutes. Also feel free to leave the salt out completely. I prefer a salt-free batter personally but I know that J likes a slightly salty flavour. For extra taste and colour contrast J likes to add some blueberries.
- 175g plain flour
- 2½ teaspoons baking powder
- ¼ teaspoon salt – optional
- 4 tablespoons sugar
- 2 large eggs
- 1¼ cups buttermilk
- 35g butter, melted
- 250g blueberries – optional
If you don’t have buttermilk start off by preparing the milk as suggested above. If you’re using only milk then read on.
Measure the flour, baking powder, salt (if you’re using it) and sugar and mix them in a bowl.
For the waffles, or for fluffier pancakes, separate the eggs and use some muscle power to beat the whites into soft peaks.
Mix the milk/buttermilk with the egg yolks and melted butter. Pour these into the dry ingredients but try not to mix the batter too much.
Fold the soft beaten egg whites into the mixture and use a ladle to pour a bit of the pancake batter on a preheated and greased griddle (or a good non-stick pan). Sprinkle in some blueberries if you want at this stage.
Cook on one side until you see bubbles forming throughout the surface and the edges have solidified. Then turn the pancake over on the other side. Repeat until you have used all your batter.
Serve alone with some golden syrup or honey, or with fruit. Or however you want for that matter! Enjoy!
4 thoughts on “J’s Pancake Recipe”
I think they’re nicest with lots of hot maple syrup (pour said syrup into a ramekin and microwave for a few seconds – but don’t let it boil!). Sadly, we can’t seem to find real maple syrup in sufficient quantity here. What you do find is rather expensive and small enough to finish in one sitting.