These American-style pancakes are thicker than crêpes but they should have a light and fluffy texture. The trick is to not overbeat the mixture. These are lovely served with either the berry compote and crème fraîche, or the classic maple syrup and bacon combination
- 250g self-raising flour
- 2 teaspoons baking soda
- 1 pinch salt
- 1 tablespoon caster sugar
- 225ml buttermilk
- 400ml low-fat milk
- 2 organic eggs
- 4 tablespoons unsalted butter, melted
- Mix all the dry ingredients in a bowl.
- In a jug, mix all the wet ingredients together. Pour the wet ingredients into the dry and whisk or stir to combine. Don’t over-mix it. A few little lumps are normal and should disappear after a few minutes.
- Heat a large frying pan over a high heat. Once hot, brush some butter or oil on the pan. Using a ladle, pour the pancake batter onto the hot pan, ensuring each pancake is kept about 5cm apart from each other.
- Once bubbles being to appear on the top of the pancake batter, turn with a fish slice and cook on the other side for another minute. You want a nice, golden brown colour.
- Keep the pancakes warms in an oven until all the batter is used up.
Tip: Add some blueberries to the pancake mix as soon as they hit the pan.
- 400g mixed berries
- 75g caster sugar
- 1 squeeze lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon water
- Add all the ingredients to a pot and bring to the boil. Allow to simmer for 15 minutes until the mixture becomes syrupy, but the fruit is still intact.
- Serve over pancakes with some crème fraîche, Greek yoghurt or mascarpone.