Buttermilk pancakes with maple syrup
By: Sophie Grigson From: Sophie Grigson's Weekends
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Buttermilk pancakes with maple syrup
- Prep time:
- 15 mins
- Cook time:
- 10 mins
- Serves:
- 4-6
Stack 'em high, add a little syrup and watch Sophie Grigson's irresistible pancakes disappear like magic!
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Ingredients
- 220g plain flour
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1/4 tsp Salt
- 1 tbsp caster sugar
- 450ml Buttermilk
- 2 Eggs
- 2 tbsp melted Butter
- 100ml Milk
- 200g Blueberries, (optional)
- oil or clarified butter
To serve:
- Butter, and lots of maple syrup
Method
1. Sift the flour with the baking powder, bicarbonate of soda and salt. Stir in the sugar. Beat the buttermilk with the eggs and melted butter. Add the dry ingredients and stir until you have a smooth batter. Stir in the milk and blueberries (if using).2. Heat a heavy cast-iron frying pan or griddle over a medium heat. Brush with a little oil or clarified butter. Ladle about 2 tablespoons of the batter per pancake on to the griddle.
3. Cook for 1-2 minutes, until the mixture begins to set and bubble and the underneath is nicely browned. Cook briefly on the other side until hazelnut brown. If the pancakes seem a little too thick, thin it down using a little water or extra milk.
4. Serve the pancakes piping hot, smeared with butter and smothered in maple syrup.
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Latest Comment
View all comments (5)Delicious! My first attempt at buttermilk pancakes and they came out perfect. I used 300ml traditional buttermilk (left over from making butter), 150ml skimmed milk total liquids and the consistency seemed just right.
FAvourite recipe. Just like my mother used to make for us in Ireland. I made 3 batches of these for a Spanish Fiesta in my town square, here in Valencia. Served them up with Raspberry Jam. I now have orders for more from my spanish neighbours.
They don't always have buttermilk and the flavor is much blander so it doesn't add the requisite tang. I've had more success with substituting yogurt or sour cream and thinning it with milk.
Sainsbury's asda and tesco all sell buttermilk
As a proud American, this recipe sounds about right. What I see touted as "pancakes" are certainly more of a crepe. A pancake should have a leavening agent to make them rise as they cook to a "cake-like" consistency. The trick around here is to find buttermilk. VERY hard to find.