Not diet-friendly, I know, but it’s pancake day and so I HAD to do a video on how to make pancakes…
(And if you want diet pancakes, I’ve got a recipe for them too)
This makes the lovely, fluffy, American style pancakes. I like mine with blueberries and a bit of icing sugar, whereas Garry prefers them with banana and bacon. I don’t get the whole bacon-on-pancakes thing, and I get even more confused when you start adding sausages to the mix, but Garry swears by it. The one thing we both agree on is that we need LOTS and LOTS of maple syrup.
Anyway. Making pancakes is easy.
To make about 12 pancakes, you will need:
- 160g plain flour
- 20g caster sugar
- 1 teaspoon bicarb of soda
- 1 teaspoon of baking powder
- 1/2 a teaspoon of salt
- 225ml of buttermilk
- 1 medium egg
- 40g unsalted melted butter, plus extra for frying
Put the dry ingredients in one bowl and the wet in another. Mix each bowl evenly, then whisk the wet ingredients into the dry. Mix until just combined – mix too much and you’ll get rubbery pancakes. Leave for 10 minutes
Heat a frying pan until it’s medium-hot. Melt a knob of butter and spread it round the pan. Wipe off the excess, then add a tablespoon of batter. It’ll spread slightly. When the top is covered in bubbles and the bottom is nicely brown, flip it. This picture below shows the batter just starting to bubble – you want the surface to be covered in these.
Fry for 30-60 seconds longer, then serve.
To make blueberry pancakes, dot the top of the pancake with blueberries just before you flip it.
Wasn’t that easy?
I’ve also got a recipe for coconut and chocolate pancakes with Malibu syrup here, if you’re interested…