Flip out with this pancake recipe
With pancake day fast approaching, it’s time we accepted the fact that our healthy eating plan is about to be kicked right out the window but, I think we can make our peace with it, especially as it only comes around once a year.
Margarita Pap runs cookery classes in Leicestershire and has whipped up a tasty delight for us. When it comes to pancake day, she can’t help but serve up classic American (or Canadian in her case) light, fluffy pancakes with a healthy drizzle of maple syrup on top…like that’s a bad thing!?
For this recipe you can of course add any toppings you like, fresh fruit, Greek yoghurt with a drizzle of maple syrup or if you fancy something indulgent like she tends to, skip the fruit and yoghurt and go for some grilled, crispy bacon and caramelised bananas.
Light and fluffy buttermilk pancakes
250 grams plain flour
4 tsp caster sugar
1 tsp salt
2 tsp baking powder
1 tsp baking soda
12 fluid ounces buttermilk
4 fluid ounces milk + 2 tablespoons
2 large eggs, separated
60 grams unsalted butter, melted
Maple Syrup, to serve.
Sift all of the dry ingredients together – flour, salt, sugar, baking powder, baking soda.
In a small bowl, whisk together the buttermilk, milk and egg yolk. Gradually add in the melted butter, and continue to whisk.
Add the wet ingredients to the dry ingredients, and gently stir everything together. The batter at this point doesn’t need to be smooth, it all just needs to be loosely mixed.
In a separate bowl beat the egg white, until smooth and frothy. Fold this into the batter, again very gently.
Heat a frying pan on medium heat, and oil/butter the centre of the pan – right where the pancakes will be poured.
Grab a ¼ cup of the batter, pour this in the middle of the pan. Pancake needs to cook for about 2-3 minutes, or until bubbles start to appear on the top of the pancake. Flip the pancake, and cook for another 2 minutes and then serve. YUM!
Margarita’s Tasty Kitchen, Main Street, Great Oxendon, Market Harborough, LE16 8NE