Sunday calls for a good breakfast. The fridge wasn’t looking promising so instead of eggs on toast with my cup of tea I looked to the cupboard for something sweet.
I haven’t made pancakes for ages but thought I’d try out a new recipe, this one makes very light soft pancakes because you beat the egg whites before combining with the other ingredients. The buttermilk element is what makes the pancakes rise, it’s acidic so reacts with the baking soda and forms bubbles.
This batter really needs a rest once mixed, it does not stand up well to being used straight away as it will be too runny. Leave it for 30 minutes with clingfilm over the top until it thickens up, try not to leave it longer or you’ll lose the airy texture. The trick is for the mixture to be thick enough that when it hits the hot surface the base forms a seal instantly and stops the pancake in it’s tracks therefore creating a perfect circle and a decent rise. However, if it doesn’t, don’t worry, a wobbly pancake with a blip on the side still tastes just as excellent.
I don’t have a suitable frying pan to make these on so I use a baking sheet. Just lay the baking sheet on top of the largest hob, on very low, and keep a chunk of butter in greaseproof paper near by to grease it in-between each pancake. I like doing it this way as it is more like a traditional hot plate, you can make 4 at once and you can keep your cooked pancakes warm (it is also excellent for making Quesadillas, recipe soon).
Blueberry Buttermilk Pancakes
125g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
2 medium eggs, separated
284ml tub buttermilk (if you don’t have this, simply put lemon juice into milk and let it sour for 5 mins before using)
25g butter , melted, plus extra for greasing
maple syrup to serve
For the Blueberry Topping
a couple of handfuls of blueberries
25mls of orange and/or lemon juice
1 tsb brown sugar
Sift the dry ingredients into a big bowl.
Beat egg whites until forming stiff peaks.
Mix egg yolks with buttermilk and melted butter.
Pour wet ingredients into dry and whisk together with a balloon whisk (or the biggest one you have!) Then, using a metal spoon, fold the egg whites into the mixture. Now resist temptation to start straight away and let the mix rest for 30 mins.
In the pan you melted the butter, put the blueberries, juice and sugar. If you don’t have lemon or orange juice just use a dash of water. Heat on low until the blueberries release some of their juice and you get a rich sauce.
When the mixture has thickened get your frying pan/griddle pan or baking sheet ready over a low heat and rub with a light coating of butter.
Get a ladle full and pour a slow stream of batter onto the hot surface. Do not be tempted to turn the heat up high as this will make the pancakes stick and burn, and you risk a raw centre.
Use a palette knife or fish slice to lift the pancakes when they have a brown surface on the bottom and flip over. They take about a minute on each side
When each is done keep them warm on the edge of your baking sheet / in the oven on very low heat / up on the stove near your pan until you’ve made enough for everybody.
Serve with the warm blueberries, lots of maple syrup… and a cup of tea.
You’ll get about 4 pancakes per person with this mix and they’ll set you up for a full speed Sunday… Or not…
Next time I’d like to try these. Oatmeal Buttermilk Pancakes. Wow.