By Jan Cheshire
I MUST admit I’m not very good at cooking pancakes. In fact, I had sort of persuaded myself that I didn’t actually LIKE pancakes! However, my grandchildren love them and as they are threatening to come to stay during the next school holidays, I thought I had better be prepared. These are very simple to make and, I must admit, I really liked them, with lots of maple syrup of course. You can buy 600ml packs of buttermilk in the milk fridge at the supermarket.
I MUST admit I’m not very good at cooking pancakes. In fact, I had sort of persuaded myself that I didn’t actually LIKE pancakes! However, my grandchildren love them and as they are threatening to come to stay during the next school holidays, I thought I had better be prepared. These are very simple to make and, I must admit, I really liked them, with lots of maple syrup of course. You can buy 600ml packs of buttermilk in the milk fridge at the supermarket.
BUTTERMILK PANCAKES
Ingredients
1¼ cup of plain flour
2 tablespoons of sugar
1 teaspoons of baking powder
1 teaspoons of bicarbonate of soda
½ teaspoon of salt
1 beaten egg
1 cup buttermilk
Butter as required
Maple syrup and/or lemon quarters to serve
Method
Enjoy!
Ingredients
1¼ cup of plain flour
2 tablespoons of sugar
1 teaspoons of baking powder
1 teaspoons of bicarbonate of soda
½ teaspoon of salt
1 beaten egg
1 cup buttermilk
Butter as required
Maple syrup and/or lemon quarters to serve
Method
- Stir together the flour, sugar, baking powder and bicarbonate of soda, then sieve all into a bowl
- Mix the egg and milk and add to the sieved mixture, stir until well mixed.
- Heat a non-stick frying and add 1 teaspoon of butter.
- Pour in the some of the batter to the size you wish for the pancake.
- Cook until the pancake is very bubbly on the top and the edges start to crisp, then turn to cook the other side.
- Serve with berries and maple syrup for something special.
Enjoy!
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