Classic American buttermilk pancakes
This American pancake recipe is perfect for brunch with your favourite toppings or simply if you fancy a mid-week breakfast treat. This easy pancake recipe made with buttermilk is served here with spicy cinnamon summer berries, and a dollop of clotted cream, but you could of course forget that and go for the classic combination of maple syrup and bacon. Make sure your pan is good and hot before you add any batter, or you might not get the desired outcome.
Find more delicious pancake recipes here.
To drink: A sweet, concentrated white with high acidity to match that of the berries: Tamar Ridge Kayena Vineyard Limited Release Botrytis Riesling 2010.
Recipe information
Yield
Serves 6
Ingredients
For the batter
For the berries
To serve
Preparation
Method
Step 1
To make the summer-berry sauce, put the sugar, cinnamon and arrowroot in a non-corrodible saucepan. Using a wooden spoon, stir in the orange juice. Set over a low heat and stir until the sugar has dissolved and the mixture starts to thicken. Add the frozen berries, turn up the heat, bring to a simmer and cook gently for 5 minutes or until the sauce no longer has a floury taste. Set aside.
Step 2
To make the pancakes, warm a plate in a very low oven. Sift the flour, salt, bicarbonate of soda and baking powder into a large bowl. Make a well in the centre of the flour and gradually beat in the egg, followed by the buttermilk, water and melted butter until it forms a smooth, thick batter.
Step 3
Set a large, heavy-bottomed frying pan over a medium heat. If you have two pans use both. Liberally grease with the sunflower oil. Once the pan is medium hot, spoon a blob of batter into the pan - spreading it out slightly and trying vaguely to ensure that it settles into a round shape. Repeat the process until you have 6 pancakes in each pan. After about 2-3 minutes, when they have puffed up and show tiny bubbles, flip them over and cook them for a further few minutes on the other side.
Step 4
Transfer the pancakes to the warm plate; lightly cover with foil while you fry the next batch. This will make 21 pancakes - 24 if you make them quite small. Reheat the sauce and serve with warm pancakes and clotted cream.
