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6-8
pancakesEasy
Published 1996
This method combines the two ways of aerating to get the best of both worlds: you have a springy texture from using buttermilk, plus the safety of a double-acting raising agent in a specially ‘light’ cake flour, ensuring a very light pancake.
Heat the girdle and grease. Sift all the dry ingredients into a bowl. Put the syrup, eggs and oil into a small bowl, add some buttermilk and beat until the syrup has dissolved and the eggs are beaten. Make a well in the centre of the flour and add this along with most of the buttermilk. Mix lightly until smooth but do not beat. The consistency should be about that of thick pour