Your new go-to dessert
If you want higher, fluffier pancakes, buttermilk is your secret ingredient. Why? The acid in it kicks bicarb soda into gear.
Ingredients
2 cups plain flour
¼ cup cornflour
1½ tsp baking powder
1½ tsp bicarbonate of soda
¼ cup caster sugar
¾ tsp fine sea-salt flakes
600ml buttermilk
1 tsp vanilla paste
1 free-range egg and 3 free-range eggs, separated
75g unsalted butter, melted
½ tsp cream of tartar Canola oil, for cooking
Maple syrup, whipped cream, melon salad and cinnamon sugar, to serve
Method
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Sift flours, baking powder and bicarb twice. Stir in sugar and salt.
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Combine buttermilk, vanilla, egg and 3 egg yolks in a large bowl and whisk until well combined. Add melted butter in a steady stream, whisking until smooth. Make a well in the centre of the flour mixture and very gently fold in the buttermilk mixture, without over-mixing. Some lumps in batter are acceptable.
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Whisk eggwhites and cream of tartar into soft peaks, then gently fold into batter. Add a little canola oil to a large non-stick frying pan on medium heat and pour in ½ cup amounts of batter. Cook for 1½ minutes, until top is matt not glossy, then flip and cook for a further 1½ minutes.
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Repeat with remaining batter, keeping pancakes warm in a low-temperature oven. Serve with maple syrup, whipped cream, melon salad and cinnamon sugar.
Chef’s Tip
For extra wow factor, think beyond maple syrup to toppings like lemon curd with berries, figs with honey or apple topped by crumble.