Saturday, 20 October 2012

Buttermilk Pancakes

I had some leftover buttermilk in the fridge, so I used it the best way possible: for buttermilk pancakes. I bought the British Cooking cookbook long time ago, purely to discover recipes from different regions and have some historical background to each dish. For this recipe they give a short description:
"These little pancakes are a traditional Irish recipe and are made with buttermilk, which is widely available in Ireland. The pancakes are quite like the drop scones that are so familiar across the water in Scotland, with Welsh and English variations too. They are delicious served warm, with honey." 
I have to mention buttermilk is quite common nowadays...just to to your local supermarket, they usually stock it with the creams.

Buttermilk Pancakes

Ingredients makes about 12
225g pain flour
1 1/2 tsp bicarbonate of soda
2-4 tbsp sugar
1 egg
about 300ml buttermilk
butter or oil for frying

In a large mixing bowl mix together the plain flour, the bicarbonate of soda and the sugar to taste(..if you want salty topping then only add 2 tbsp). Add the egg, mixing together, and gradually pour in just enough of the buttermilk to make a thick, smooth batter.

Heat a heavy based pan and add the butter or oil. Place spoonfuls of the batter on to the hot pan and cook for 1-2 minutes or until bubbles rise to the surface. Flip the pancakes over and cook for a further 1-2 minutes. Remove from the pan and serve warm with the choice of your topping. While cooking the pancakes always cover the ready ones with kitchen foil to keep them warm.

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