I tell no lie when I say this could be the easiest pancake recipe of all time. Buttermilk has a heavier consistency than American pancakes, and I can’t say I have a favourite. I would sway towards buttermilk, if adding fruit and wanted to whip something up quick but if not I’d probably go American.
I have a bit of a penchant for pancakes and also tell no lie when I say I once ate 20 crepes. My friends mum (lovely lady, probably too lovely in this case) kept asking if I wanted another one and seeing as my mum would draw the line after 4 – how could I say no? I think she made about 3 loads of batter.
Ingredients – Makes about 9 pancakes
- 188g self raising flour
- 2tbsp caster sugar
- 375ml buttermilk
- 1tsp grated lemon rind (if you fancy)
- 1 egg, lightly beaten
- 1 tbsp melted butter
- Raspberries (about 1 large handful) or whatever fruit you fancy
Sift flour into a large bowl and add sugar, buttermilk, beaten egg, melted butter, rind (if using) and beat with a wooden spoon until the mixture is smooth (a few small lumps won’t matter).
Add the fruit and carefully stir it in so it doesn’t break up. Heat butter in a pan, once hot add two spoonful’s of batter per pancake and let them cook for about 2 minutes (or until golden brown) on both sides. Be careful not to make them too thick, as they won’t cook through properly.
Enjoy, but try not to eat 20 – you may regret that.