We love pancakes in this house! In the B&B we offer pancakes, bacon and maple syrup on the breakfast menu and it is always very popular, but we eat pancakes almost every week with different toppings and not just for breakfast!
The recipe I use for pancakes (it's not really a recipe) was given to me by a good friend many, many years ago. Her pancakes were always amazing. Most recipes start with the dry ingredients and add the wet ones but her advice was to do it the other way round.
The recipe I use for pancakes (it's not really a recipe) was given to me by a good friend many, many years ago. Her pancakes were always amazing. Most recipes start with the dry ingredients and add the wet ones but her advice was to do it the other way round.
I usually make a batch of pancakes with one pint of buttermilk, which makes quite a lot of pancakes! I then freeze the extras. Pancakes heat up beautifully, wrapped in tinfoil in a low oven.
I mix one pint of buttermilk with eight eggs and a teaspoon of vanilla extract - always with a whisk, never an electric mixer.
To that I add soda bread flour, a cup at a time, until the consistency is right. The batter needs to be quite thick, thick enough that when you spoon it onto the pan, it doesn't spread. It can take anything up to four cups of flour.
Finally add sugar. We like our pancakes quite sweet so I add almost a full cup of sugar but you can add more or less.
Preheat a frying pan or griddle over a moderate heat. Brush the pan with melted butter or oil. Spoon the batter onto the pan. You can use any size of spoon, depending on whether you want large, extra large or mini pancakes. When bubbles appear on the top of the pancakes it is time to turn them and cook them on the other side for a few minutes.
I only oil the pan once, that way you get the lovely smooth surface of a bakery pancake! I always use a cast iron griddle, one I bought years ago at a Pampered Chef party when they were all the rage!!
We all have our favourite ways to eat pancakes in this house - mine is spread with nutella, topped with sliced banana. Hubby sticks with the simple life, just butter and sugar.
To that I add soda bread flour, a cup at a time, until the consistency is right. The batter needs to be quite thick, thick enough that when you spoon it onto the pan, it doesn't spread. It can take anything up to four cups of flour.
Finally add sugar. We like our pancakes quite sweet so I add almost a full cup of sugar but you can add more or less.
Preheat a frying pan or griddle over a moderate heat. Brush the pan with melted butter or oil. Spoon the batter onto the pan. You can use any size of spoon, depending on whether you want large, extra large or mini pancakes. When bubbles appear on the top of the pancakes it is time to turn them and cook them on the other side for a few minutes.
I only oil the pan once, that way you get the lovely smooth surface of a bakery pancake! I always use a cast iron griddle, one I bought years ago at a Pampered Chef party when they were all the rage!!
We all have our favourite ways to eat pancakes in this house - mine is spread with nutella, topped with sliced banana. Hubby sticks with the simple life, just butter and sugar.
Pancakes, strawberries and maple syrup. Pancakes, bacon and maple syrup.
Pancakes and butter, Pancakes, apple sauce and cream. Pancakes, nutella and banana
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