Best pancakes ever
The tastiest ever pancakes - recipe just in time for Sunday morning! Bringing a bit of Americana to your weekend. Courtesy of Will Baker, Bristol BS7
245g self-raising flour
3 medium sized eggs lightly beaten
1 1/2 teaspoons baking powder*
1/2 teaspoon bicarbonate of soda*
2 tablespoons of melted butter
2 tablespoons of sugar - granulated is fine or you can go 50/50 granulated
1 teaspoon of vanilla essence - optional if it's not to taste
25-50 ml of milk depending on consistency of batter once you've made it.
500 ml of buttermilk OR Kefir original. You can get Kefir in many supermarkets (e.g. Sainsbury's of Co-Op). With Kefir you get a slightly more custardy texture/taste. Last resort - mix milk with three tablespoons of natural yogurt and a few teaspoons of lemon juice.
*Make sure your baking powder and soda are pretty new.
- Sift the flour into a large bowl and add all the other dry ingredients.
- In a jug, mix together the buttermilk or kefir and the beaten eggs. Add the melted butter and vanilla essence if using.
- Add buttermilk mixture into the dry ingredients. Mix gently - don't mix too hard as it activates the gluten in the flour and will make the pancakes hard. Mix enough so all the ingredients come together - lumps are fine. If it seems a bit dry, then add a little milk.
- The consistency you're looking for is a slightly airier/thicker mixture than standard cake mixture. You need to let it stand for 30 mins. During this time it should get a bit 'foamier'/airier. That's what you want - shows buttermilk is interacting with raising agents. If it's too runny you don't get American style pancakes; too thick they turn a bit cakey.
- Cook in a frying pan using melted butter. Make sure pan is properly heated before you add batter. Flip when lots of air bubbles have come through. Serve with butter and maple syrup.