Buttermilk Pancakes

BY RICHARD CORNISH

March 1, 2022 is Tuesday and Pancake Tuesday. This is the day, traditionally, that Western Christian households would clear out their cupboards prior to the fasting period of Lent. We also reckon it is a great excuse to make these delicious buttermilk pancakes and serve them with the world’s best maple syrup from Quebec in Canada. Escuminac is made by Martin Malenfant who founded his own erabliere, the Quebecois French for a sugar bush or what we would describe as a maple plantation. Each year he taps 65,000 trees to produce this exquisite maple syrup. It is perfect on these buttermilk pancakes. Remember the secret to light and fluffy pancakes is to mix the batter slowly and gently to stop the gluten from forming.

Makes 12

  • 300 g self-raising flour

  • pinch of table salt

  • 1 tsp caster sugar

  • 1 egg

  • 600 ml buttermilk, plus extra if needed

  • 20 g butter, melted

  • butter, extra, for pan-frying and to serve

  • maple syrup, to serve

Place the flour, salt and sugar in a large bowl or large, wide jug and mix with a whisk. Make a well in the centre. Crack in the egg, then add the buttermilk and melted butter and whisk or blend to make a thick, smooth batter with a similar consistency to pouring cream. Add a little extra milk if necessary. Rest covered for 30 minutes.

Heat a large heavy-based frying pan over medium heat. Melt a thin slice of butter and cover the base of the pan.

Pour a soup ladle of batter into the centre of the pan. Don’t tilt the pan – let the batter spread out on its own. Cook for around 1½ –2 minutes or until the top no longer looks wet and bubbles start to appear; the bottom of the pancake should be lightly golden. Use an egg flip to flip the pancake over and cook for another 1½ –2 minutes. Transfer to a plate and cover with foil and a clean tea towel to insulate. Repeat with the remaining batter, stacking the pancakes on the plate as you go.

Serve warm with butter and maple syrup.

Desserts and SweetsGuest AuthorEscuminac