I wrote about this recipe quite a while ago but today being Shrove Tuesday, a.k.a. Pancake Day, here it is again. I love pancakes and would eat them every week. If only!
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 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, but you could add raspberries, or nothing at all.
- 175g plain flour
- 2½ teaspoons baking powder
- ¼ teaspoon salt – optional
- 4 tablespoons sugar
- 2 large eggs
- 1¼ cups buttermilk
- 35g butter, melted
- 150g 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. (Or use electric beaters!)
- 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, fruit or my favourite treat, that marvellous hazelnut spread from the land of dreams: Italy. Or however you want for that matter! Enjoy!