New York buttermilk pancakes
Ingredients
- 3 large British Lion eggs
-
150ml/1/4pt buttermilk
-
175g/6oz self raising flour
-
1 tsp caster sugar
-
pinch of salt
-
15ml/1tbsp vegetable oil for frying
-
crispy bacon and maple syrup to serve
Preparation time: 5 mins, cooking time: 10 mins, serves: 4.
Based on an American recipe, New York buttermilk pancakes bring a taste of the Big Apple to your plate.
Method
- Beat the eggs and buttermilk together in a large bowl. Sift over the flour, sugar and salt then quickly mix to form a smooth thick batter.
- Heat a little oil in a non-stick frying pan. Gently drop large spoonfuls of the batter into the hot pan and cook for 2 mins until the base is crisp and golden. Flip over and cook for a further 1-2 mins. Keep warm in a clean teatowel and repeat until all the batter is cooked. It makes about 12.
- To serve, stack 3-4 pancakes per person on plates, stacking them up with crispy bacon. Serve with maple syrup.