Desserts
Buttermilk pancakes I T I S T R A D I T I O N A L TO H AV E T H E S E P L U M P PA N C A K E S O N T H E I R OW N , W I T H H O N E Y, B U T T H E Y A L S O TA S T E G O O D A M E R I C A N - S T Y L E , W I T H C R I S P F R I E D B AC O N A N D A G E N E R O U S D R I Z Z L E O F M A P L E SY R U P. I N YO R K S H I R E , T H E Y M I G H T B E E N J OY E D W I T H R A S P B E R RY V I N E G A R , W H I L E S O U T H A F R I C A N S WO U L D A D D A D R I Z Z L E O F G O L D E N SY R U P. H OW E V E R YO U S E R V E T H E M , T H E Y A R E D E L I C I O U S .
225g plain flour
01
I n a food processor or a large mixing bowl, mix together the plain flour, the bi-carb soda and enough sugar to taste.
02
A dd the egg, blend or stir to mix, then gradually pour in just enough of the buttermilk to make a thick, smooth batter.
11/2 tsp bi-carb soda 2–4 tbsp sugar 1 egg about 300ml buttermilk
03
butter and oil, mixed, for frying
H eat a heavy pan and add the butter and oil. Place spoonfuls of the batter into the hot pan and cook for 2–3 minutes until bubbles rise to the surface.
honey, to serve
04
F lip the pancakes over and cook for a further 2–3 minutes. You will need to cook the pancakes in batches, so keep them warm on a low oven temperature, tightly wrapped in foil. Serve warm with honey.
SERVES 12 NUTRITIONALS Energy 90kcal/380kJ; Protein 3.2g; Carbohydrate 18.7g, of which sugars 4.4g; Fat 0.8g, of which saturates 0.2g; Cholesterol 17mg; Calcium 61mg; Fibre 0.6g; Sodium 18mg.
194 everyday gourmet
everyday gourmet 195