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.
- 1½ 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.