I WAS away for most of the week so I decided to share one of my all time favourite breakfast treats. Why note surprise dear old mum with this American classic on Sunday morning?
Fluffy Buttermilk Pancakes
Pancakes are so tasty and versatile. Once you master this recipe feel free to shake things up a little by adding fruit (for me it’s bananas or blueberries) or cinnamon.Enjoy with fruit compote, crisp bacon or maple syrup.
A thick-based pan works best when cooking the pancakes; do ensure the pan is warmed on a medium heat before pouring on the pancake mix.
150g of plain flour
1 teaspoon of baking powder
½ teaspoon of bicarbonate of soda
200ml of buttermilk
1 teaspoon of caster sugar
30g of butter, melted
Put the flour, baking powder and bicarbonate of soda into a bowl. In a separate bowl whisk the egg, buttermilk and sugar. Pour most of the wet ingredients into the dry and mix together lightly – I always leave 50ml behind and only add it if I think the batter is too thick. Pour the batter into a jug and leave for approx twenty minutes. Just before you are ready to cook the pancakes, stir in the melted butter.
Heat your pan (to medium hot) and add a little butter. Pour the batter onto the pan – I use two tablespoons of batter per pancake as I like thick pancakes. Cook for two minutes or until small bubbles appear on the surface, turn and cook for another one to two minutes until golden brown. Transfer onto a warmed plate while you use the rest of the batter. This recipe makes approx. 12 pancakes.
Gingergirl aka Helen Keown is an artisan food producer who produces a range of handmade luxury jams, preserves and chutney’s made from local, seasonal or organic ingredients.
Helen’s produce is available nationwide from independent food emporiums and is also available at selected food delis across Europe.
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