One of our favourite weekend family breakfasts is pancakes. Not the thin crepe-style pancakes, but the thick, light-as-air ones, stacked and oozing with syrup.
225 grams plain flour
1 tablespoon baking powder
pinch of salt
1 teaspoon sugar
2 large eggs, beaten
30 grams melted butter
350 mls buttermilk
Put all ingredients into a blender or food processor and whizz till well blended. You may need to scrape down the sides of the jug/bowl after a few seconds to ensure all ingredients well mixed in. Leave for 20 minutes.
Fry pancakes in a buttered pan. Not too hot though or the butter and first side burn before you have a chance to flip it over. Remember that when the top side of pancake is bubbling it’s time to flip.
The size of the pancakes is up to you. This mixture makes about 10 smallish pancakes (about 10cm diameter). And of course you can use whatever toppings take your fancy. Maple syrup, fruit, berries, cream, sugar and lemon juice…