Bass Coast Post
  • Home
    • Home February 13
  • News
    • Point of view
    • View from the chamber
  • Coastal Connections
  • Bass Coast Prize
  • Writers
    • Anne Davie
    • Anne Heath Mennell
    • Bob Middleton
    • Carolyn Landon
    • Catherine Watson
    • Ed Thexton
    • Etsuko Yasunaga
    • Frank Coldebella
    • Geoff Ellis
    • Gill Heal
    • Joan Woods
    • John Coldebella
    • Jordan Crugnale
    • Julie Statkus
    • Kit Sleeman
    • Laura Brearley
    • Lauren Burns
    • Liane Arno
    • Linda Cuttriss
    • Linda Gordon
    • Lisa Schonberg
    • Liz Low
    • Marian Quigley
    • Mark Robertson
    • Mary Whelan
    • Meryl Brown Tobin
    • Michael Whelan
    • Mikhaela Barlow
    • Miriam Strickland
    • Natasha Williams-Novak
    • Patsy Hunt
    • Pauline Wilkinson
    • Phil Wright
    • Robert Scott
    • Terri Allen
    • Tim Shannon
  • Features
    • Features 2020
  • Arts
  • Local history
  • Environment
  • Special interest
    • Birdwatching >
      • Birdwatching
    • A cook's journal
    • Foreign Correspondent
    • Gardening
  • Comments
    • Comments 2020
  • Community
    • Diary
    • Courses
    • Groups
  • Contact us

Flash in the pan

18/8/2017

0 Comments

 
Picture
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.

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
  1. Stir together the flour, sugar, baking powder and bicarbonate of soda, then sieve all into a bowl
  2. Mix the egg and milk and add to the sieved mixture, stir until well mixed.
  3. Heat a non-stick frying and add 1 teaspoon of butter.
  4. Pour in the some of the batter to the size you wish for the pancake.
  5. Cook until the pancake is very bubbly on the top and the edges start to crisp, then turn to cook the other side.
  6. Serve with berries and maple syrup for something special.
 
Enjoy!
0 Comments



Leave a Reply.