Pancakes are one of my favourite things to eat on a lazy Sunday morning and you can find them on the menu at many of the Brick Lane eateries and food stalls. But sometimes you just want to stay in and this recipe is so fool-proof you have no excuses not to make them at home. These pancakes are light, fluffy and not overly sweet, so you can add a variety of sweet or savoury toppings. I love them with some golden syrup and whipped cream, which is simple and satisfying. However, for a real treat, pair them with my rhubarb, rose and cardamom compote, add a dollop of Greek yoghurt and scatter with some toasted, flaked almonds – plus some organic honey if you like yours extra sweet!
In a mixing bowl beat together the eggs and sugar with a whisk, then add the milk, buttermilk, vanilla and melted butter. Add 100g of the flour, salt, baking powder and bicarbonate of soda and mix well. Mix in the remaining flour and whisk until you have a thick, pourable batter.
Heat a griddle or wide frying pan on medium-low heat and brush with a teaspoon of oil. When it’s hot, pour in a small ladleful of batter and gently swirl the pan to make a pancake about 12cm in diameter. You should be able to make two to three pancakes at a time, depending on the size of your pan.
Cook for about a minute until bubbles begin to appear on the surface, then flip over and cook for another minute until golden around the edges. If they seem to brown too quickly just turn the heat down a bit for the next batch.
Re-grease the pan as needed (usually after two batches) and repeat until you use up all the batter. You should end up with 12 to 16 pancakes. Serve in a stack with your favourite syrup or fruit compote and cream.
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