Recipe: Buttermilk pancakes

Since the pitta bread was so successful, I thought I would continue the theme of flat round things and share my favourite pancake recipe. I’m lucky enough that this is something I often have made for me but I’ve seen it done enough times to know how it works.

If you want to know how to make crepes, look away now. Crepes are lovely but they bear no resemblance to the thick-American style pancakes this recipe produces. The original is from My Mum’s Cookbook by Roisin Bibby (published in Australia in 1993) but I have altered it slightly to use buttermilk, which gives it a more oomph. You can use normal milk if you prefer and either full fat or low fat is fine. Serve with your favourite topping – maple syrup is traditional, but right now I’m enjoying mine with homemade blackcurrant jam and fresh banana. What’s your favourite topping? Tell me in the comments.

Ingredients

3 cups self raising flour
1/2 cup sugar
1 tablespoon oil
1 pinch salt
1 1/2 cups buttermilk (or milk)
2 eggs

[NB This is an Australian recipe so all measurements are metric. A cup is 250ml and a tablespoon is 20ml].

Method

In a big bowl, place flour, sugar, oil, salt, half a cup of the milk and the eggs. Mix well together to make a stiff dough. (If you have a food mixer with grappling hooks then this will speed things along, otherwise you have to knead it by hand). Now add the rest of the milk and mix until you have smooth, thick batter. Brush a little oil over the pan and heat (medium-hot). The pancake mixture will pour easily if it’s in a jug. Pour the batter into the centre of the pan and it will gently spread out. Watch for bubbles appearing on the surface of the pancake – time to flip it over. Cook other side until golden.