Frying pans at the ready – Pancake Day is nearly here! Sharing a flippin’ delicious buttermilk pancake recipe that I’ve adapted from a vintage Betty Crocker cookbook.
130g flour, I used half plain and half strong white
30g melted butter
15g caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
½ teaspoon salt
Beat egg with whisk until fluffy; beat in
remaining ingredients just until smooth. For thinner pancakes, stir in additional buttermilk. Grease heated frying pan if necessary. (To test heat, sprinkle with few drops water. If bubbles skitter around,heat is just right.)
Pour about 3 tablespoons batter from tip of large spoon or from jug into hot pan and cook pancakes until puffed and dry around edges. Turn and
cook other sides until golden brown.
Let’s Bake Together!
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