I’ve mentioned before we’ve started baking a lot with Lexie, especially at the weekends. What with PANCAKE DAY around the corner I thought I’d post one of our pancake recipes. Lewis is the master of crepes, while I usually do ‘fluffy pancakes’, her name for fat american style pancakes. Here’s how to make them. (Sorry for the massive pictures – not sure how to fix this)
- 350 g of flour
- 80 g of sugar (or 100 g if you want them sweeter)
- 2½ teaspoon of baking powder
- ½ teaspoon of bicarbonate of soda
- 1 pinch of salt
- 500 ml buttermilk (make this by adding 2 tbsp of vinegar or lemon juice to the milk and leaving to stand for 10 mins)
- 2 big eggs
- 50 g of melted butter
- 1 packet of fresh blueberries – optional
This recipe comes from Babyccino Kids. We’ve tried lots of other recipes but this one has always worked best for us.
Mix the dry ingredients – the flour, baking powder, bicarbonate of soda, sugar and salt. Then in another bowl bowl mix the wet ingredients – the buttermilk, eggs and melted butter.
Pour the wet ingredients over the dry and stir until it is just combined, don’t over stir. If using, add the blueberries. Definitely let the batter sit for 10-15 mins – this makes a huge difference.
Melt a little butter in a frying pan that is on a medium heat. When it’s hot pour in a ladle of batter. Wait until little bubbles have started appearing in the pancake and then flip over, a couple of mins per side.
For toppings we usually have:
- If plain pancakes – streaky bacon and maple syrup
- If blueberry pancakes – extra chopped banana and maple syrup
- A mix of fresh berries and creme fraiche or yoghurt, drizzled with agave syrup or maple syrup. Or vanilla ice cream for a special treat!
- Berry compote – cherry or blackberry are particularly good – with creme fraiche or yoghurt. (I prefer this topping on crepes).
A quick berry compote
A punnet of berries – any you like – I recently did blackberries
2 tbps caster sugar (to taste)
1 tbsp water
Squeeze of lemon
Put everything in a saucepan and bubble on a low heat until the berries are bursting. Taste the compote for sweetness, I like mine quite sweet but you can adjust the sugar to suit your taste.
A note about syrups
Although maple syrup is classically used for american pancakes you can replace with agave syrup or honey or even sugar if you prefer. According to Gwyneth Paltrow agave syrup is “super low on the glycaemic index and has lots of minerals including potassium, magnesium, iron and calcium.” Vermont maple syrup is also low on the glycaemic index and is “a great source of manganese and zinc.”