I’m fond of pancakes. While growing up we made pancakes from the Edmonds Cookbook. I remember my Grandad telling me that the batter needed to rest for a while. I remember those times in the kitchen with my Grandad well. He often shared little bits of information which I lapped up. I loved any time spent with my Grandad.
These pancakes are nothing like the type my Grandad and I made. In fact I only tried Buttermilk pancakes once before following the recipe on the Tararua Buttermilk carton. Though we’ve had Lavenham Pancakes several times now. We had those in Lavenham (hence their name) in May during our month-long trip through Europe and the UK. We loved them so much I boldly asked for the recipe, and Chef at The Swan in Lavenham obliged.
I find pancakes quite filling. We had buttermilk close to it’s best by date, and with all of us having something on around the lunch hour I thought I’d make the pancakes to see everyone through.
There seems to be a bit of a debate as to whether you should mix (the flour) just to combine, or blend the batter until it’s smooth.
I don’t know what’s the right (or if there’s a right) answer. But these were great. Light, fluffy and not a hint of rubber.
And I got to use one of my new helpers in the kitchen. And loving my Onyx KitchenAid too.
This was the first workout for the Cuisinart food processor. Don’t get me started about how hard it was to understand how to separate the 3 bowls, then when I finally got that sorted out, I struggled getting the lid on when all 3 bowls were nested.
I asked Mr Fussy and my MIL if they wanted blueberries. The answer was unanimous. I’d read in an Annabel Langbein cookbook to add the blueberries to the pancake to prevent the batter turning that unattractive grey colour. So that’s what I did. Though turning the pancake would usually spew a blueberry out that I had to tuck back in.
If you look at the photo on the left close enough you’ll see the steam coming off the pancake. Frozen blueberries introduced to warm batter will do that. And yes that blueberry poking out on the left of the turned pancake had made an escape during the turning. I had to nudge it back in.
If you don’t have any buttermilk on hand you can make by adding 1 tablespoon of white wine vinegar (or lemon juice) to 1 cup of milk. Give it a stir and then leave it for a good 5 minutes before using. I actually did this on the Sunday as I had another recipe that called for buttermilk, but I’d used it all for the pancakes.
Buttermilk Pancakes, minimally adapted from Savory Sweet Life
- 1 3/4 cup buttermilk
- 2 eggs
- 4 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 2 cups flour
- 4 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons milk as needed
- Blend the buttermilk, eggs, butter, and vanilla in a blender at a medium – low speed until well combined.
- Combine together flour, sugar, baking powder, baking soda, and salt.
- Add the dry ingredients 1/3 cup at a time to the batter.
- Continue to blend until the batter is thick and smooth.
- Add the milk, 1 tablespoon at a time, until the batter is as thick as honey or cake batter
- Heat a non-stick frying pan on medium heat and coat it with non-stick spray if necessary.
- Pour 1/3 cup of the pancake batter onto the pan. If you’re adding blueberries, add them at this point.
- When you see bubbles on the surface it’s time to turn the pancake.
- Gently but quickly turn the pancake over and cook for 30 seconds or until golden.
- Spray non-stick spray between cooking new pancakes.
- Serve immediately with butter and maple syrup. Or with the oven at 125 degrees Celsius, put the pancakes on a plate covered in tin foil to keep them warm.
- If you don’t have a blender, all the ingredients can be whisked in a bowl until the batter is smooth.
I love watching how much the pancake puffed up after turning it on the pan.
After sorting breakfast out for Mr Fussy and my MIL I continued to make the pancakes and put them in the oven to make a stack. My first ever stack.
Then I poured plenty of maple syrup over them. More than I probably should have, but I was having trouble getting the photo right without it looking like the bottle of maple syrup was levitating.
Not being happy with the photos (I was flicking through them while preparing to sit down) I decided on another last photo. So there we have it. So much maple syrup that it was pouring off my plate (which you can’t see, but the reason I have 2 plates).
I couldn’t eat them all. I hope you’re not surprised.
I got 14 pancakes out of the mixture, only because I scraped the plate I rested the measuring cup on. That’s how much of a mess you can make, a whole other pancake worth! Of course the last pancake was the smallest one. Not that I needed it, or could eat it.