It’s always been a weekend tradition in our family to eschew the cereal boxes in favour of something more elaborate. In England I used to make pancakes – the thin, light, Shrove Tuesday type, piling them up on a heated plate to be distributed at the table, liberally coated with lemon-juice and sugar, Nutella, honey, maple syrup or caramelised, spiced fruit. The kids would demolish them at the same speed that we could prepare them!
Since moving to Canada, however, K has usurped my position as Chief Pancake Provider with his version of the American pancake. It has proved such a hit that I have only made my pancakes once in the 16 months we’ve been here.
I am happy to step aside, as his are delish!!!! So, I thought I’d share the recipe for this weekend wonderfulness with you all:
225g (8oz) flour
4tsp baking powder
tbsp icing sugar
pinch of salt
350ml (12fl oz) buttermilk – if you don’t have buttermilk you can substitute a small tin of evaporated milk or some single cream and make up the difference with fresh milk
25g (1oz) butter, melted
butter for frying
- Sift the flour, baking powder, sugar and salt into a bowl.
- Whisk eggs, liquids and melted butter together. Stir into dry ingredients and mix until evenly blended.
- Heat a little butter in the frying pan, (we have a pancake pan which is flat and low-sided, but any pan will do) and when hot, pour in sufficient batter to give a 12.5cm (5 inch) pancake, 0.5cm (¼ inch) thick.
- Cook on a medium heat until top of pancake develops little holes/bubbles, turn over and cook until golden.
We double this recipe to make enough for a family of five. K serves the pancakes with a selection of fruit and berries topped with fresh mint (try it, it’s divine!), smashed nuts to sprinkle on top, whipped cream with Amaretto and icing sugar added to it, and maple syrup…
…oh, and a pot of hot coffee!