The first thing I ever cooked by myself was pancakes (or Flapjacks as we call them). I used to mix the batter from one of my gran’s old cookbooks and would cook them in my mom’s electric frying pan. I would make more than 50 at a time because I just loved it so much. I was probably around 11 or 12 when I first started making them and I haven’t stopped.
I make them in every way, shape and form. Some of my favourites are the corn and cheese cakes and the blueberry and ricotta pancakes I did a while ago. And while both of those are absolutely delicious, it’s nice to have a very simple pancake recipe up your sleeve that you can whip together in a few minutes. This buttermilk pancake recipe is just that. You could of course add chocolate chips, berries, nuts or some mashed banana to add more flavour but I like them simply as is with a knob of butter, drenched in syrup. The perfect recipe for Shrove Tuesday/ Pancake day.
- 1 1/2 cups flour
- 2 teaspoons baking powder
- generous pinch of salt
- 2 tablespoons caster sugar
- 1 cup buttermilk
- 2 eggs
- 2 tablespoons oil
- maple/golden syrup
To make the batter, combine all the dry ingredients and mix well.
In a measuring jug (of 1 litre capacity), mix the remaining ingredients well.
Pour the wet ingredients into the dry and with a whisk, mix until you have a smooth batter.
Heat a large, non-stick frying pan over medium heat. Add a drop of oil to the pan and coat the pan lightly (I use paper towel to smear it around a little). This results in golden brown, perfect pancakes.
Add spoonfuls of the batter to the pan and allow the pancakes to cook until bubble appear on the surface. Flip over and cook for another 30 seconds-1 minute on the other side. Remove from the pan and keep on a warmed plate until all the pancakes are cooked.
Serve with butter and syrup.