Everyone loves pancakes and most people buy a ready-made mix. Why not try making your own? They taste far better and are really easy to make and you know exactly what went into them. No preservatives, no artificial flavours.You can make these pancakes with plain milk but they taste much better when made with buttermilk.
- *For the butter milk
- 120 ml plain yogurt
- 180ml milk
- 1 table spoon lemon juice
- For the pancakes:
- 300 ml buttermilk *
- 2 eggs beaten
- 320g flour
- 1 level tsp baking powder
- 1/2 tsp bicarbonate of soda
- 60g sugar
- 60 ml of vegetable oil
- 1 tsp vanilla essence
- a pinch of salt
- To make the buttermilk, put the yoghurt and milk into a jug add the lemon juice and mix. Leave to stand for 15 minutes. This allows the milk to curdle slightly and the yoghurt gives a light fluffy texture to the pancakes. If you don’t have yoghurt just use more milk instead, but I have found that the mixture of the two works better.
- To make the pancake mix. First add the dry ingredients to a bowl and mix. Next break the egg into the dry ingredients, add vanilla and mix with a fork. Next add the buttermilk and oil and beat.
- In a small frying pan add 1 tsp of oil (or spray with cooking spray) and heat on a medium heat. When the oil is hot, add some mixture to the pan. About 3 tbsps should be more than enough depending on how thick you want them. I would suggest a liquid thickness the size of a 1 pound coin.
- Cook over a medium to low heat until the top of the mixture hardens enough to turn it over, turn and cook the other side. The cooking takes very little time, perhaps 3 minutes. When the pancakes are brown they are ready. Serve with butter, maple syrup or fruit of your choice.
You can buy buttermilk in most supermarkets if you don’t want to make your own.
I like the sweeter flavour of the sugar and vanilla. I also like to add a few raisins if we eat them at tea time. But if you want them savoury omit ½ the sugar and the vanilla.
- Servings: 6 to 8 medium pancakes