There’s nothing yummier than cutting into a light, fluffy pancake.
There’s nothing yummier than cutting into a light, fluffy pancake. So what do you need to do to get that delightful texture? Avoid over-mixing the batter to keep those air bubbles, not deflate them. Follow our simple steps for a perfect cafe-style breakfast for the family.
Worth Waking Up For
These buttermilk pancakes are delicious and easy to make – serve with your favourite toppings
BUTTERMILK PANCAKES
Prep & Cook 25 mins / Makes 12
2 cups self-raising flour
⅓ cup caster sugar
2 egg yolks
30 g butter, melted
1 tsp vanilla extract
2 cups buttermilk
3 egg whites
Soft butter or cooking oil spray, to grease
1. Sift the flour and sugar into a large bowl.
2. Whisk the egg yolks, butter, extract and buttermilk until combined.
3. Mix buttermilk mixture into flour mixture. It’s important not to overbeat the mixture at this stage for a light and fluffy texture.
4. Beat the egg whites with a pinch of salt in a clean small bowl with an electric mixer until soft peaks form.
5. Carefully fold the egg whites into batter, in two batches, until just combined.
6. Heat a frying pan over medium heat, brush with a little soft butter or grease lightly with cooking oil spray. Pour ¼ cup of batter into the pan.
7. Cook over medium heat until bubbles appear on the surface. Turn pancakes and cook until lightly browned. Wipe out the pan with paper towel if the butter residue begins to burn. Transfer pancakes to a warm plate.
8. Serve pancakes with toppings of your choice.
TOPPING SUGGESTIONS:
● Thin and crispy grilled bacon with maple syrup.
● Fresh berries with cranberry butter. To make the butter, combine 100 g of softened butter with 2 tbsps each of icing sugar and finely chopped dried cranberries.
● Freshly roasted walnut halves, lemon wedges and sugar.
PHOTOS: JOHN PAUL URIZAR/BAUERSYNDICATION.COM.AU
