Sunday, 13 June 2010

Canadian Buttermilk Pancake

Canadian Buttermilk Pancake 

adapted from Delia Smith's recipe 

120ml buttermilk 
75 ml cold water 
150g plain flour 
½ level tsp baking powder 
pinch of salt 
3 large eggs, beaten 
about 25-50g butter 

Sieve the flour, baking powder and salt together in a bowl and make a well in the centre. 
Whisk the buttermilk and cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. 
Finally, add the eggs a little at a time until you have a smooth batter. 

Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the butter. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan. 
They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork. Give them another 45 seconds on the other side. 

Serve with lashings of pure maple syrup, scrambled eggs, sausages and beef bacon.