• iamchef

Pancake Day: The fluffiest buttermilk pancakes

Updated: Mar 4, 2019


So it's no mystery, I bloody love pancake day, it's the closest thing to Christmas after Christmas and also somehow gain the equivalent weight in one sitting. It's awful but whatever, I'm still game for it. Now as a Brit, I've been brought up making thin, 'crepe' style pancakes which you would usually douse with lemon juice and sugar and though I am all for this in theory, they're total losers in comparison to our fluffy American alternatives. Made with buttermilk and enough baking soda to raise the dead you'll be screaming out for a stack of these badboys this pancake day. So enjoy friends, I'll let you decide which is better. It's not pancake day just for me, it's pancake day for everyone and you can have them them your way, whichever way you want, any way you want, but my way is way better. So here we go, here's how to make the fluffiest buttermilk pancakes.








TIME: 20 mins SERVES: 2



INGREDIENTS:


100g of plain flour

2 teaspoons of baking powder

1/2 teaspoon of baking soda

1 tablespoon of sugar

150ml of buttermilk

1 egg

2 tablespoons of melted butter

1/2 teaspoon of vanilla extract

Pinch of salt

Handful of raspberries, blueberries, blackberries (whatever you fancy!)

Maple syrup

Four scoops of vanilla ice cream



MAKE IT:



1.) In a mixing bowl, combine the flour, baking powder, baking soda, sugar and salt and mix together with a whisk.


2.) Gradually fold in the buttermilk with a cake scraper, you don’t want the batter to be super smooth so don’t worry about the lumps, these actually help make the pancakes fluffy.


3.) Add the melted butter, vanilla extract and egg and fold in gently. The batter should be relatively thick and sticky. Once mixed together, set aside.


4.) Heat a frying pan to a medium heat and begin adding dollops of the batter to the pan, I used an ice cream scoop as measurements for each dollop of batter and placed in the pan in a circular motion to gain the right shape. I used a non-stick frying pan with no oil for frying, I find that the pancakes gain a much nicer finish with no oil. Cook on each side for about a minute. When you start to see air bubbles you’ll know it’s ready to flip. Using a spatula flip the pancakes and cook on the other side for one minute and then set aside and repeat until all of your mixture has been used.


4.) Once all the pancakes have been cooked, stack up your plates with as many as you like, I made about eight pancakes with my mixture. Add each pancake one at a time adding a bit of maple syrup on each as you stack them. For this recipe I used ice cream and berries but you can add anything from strawberries, chocolate, banana, even bacon! Sprinkle with some icing sugar, serve and enjoy!



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