... cooked up by Dave Knapik for the Touch Recipe Book

American Buttermilk Pancakes

Batter Ingredients

300g plain flour
1 level teaspoon baking powder
2 pinches of salt
240ml buttermilk
150ml cold water
6 large eggs, beaten

Extra Ingredients to finish the pancakes
100g butter - for the frying pan
M&M's, Reese's Pieces or chocolate chips - to put inside the pancakes
Maple syrup and a bit of butter - to put atop the pancakes when finished cooking (but before eating)


Making the batter

1. Sieve the flour, baking powder and salt together in a large mixing bowl and make a hollow in the centre.

2. In a separate bowl, whisk the buttermilk and water together.

3. Slowly mix this liquid into the mixing bowl.

4 Add the beaten eggs a little at a time until you have a smooth batter.


Making the pancakes

1. Heat the frying pan with a small piece of butter in the centre. Allow this to melt and spread over the pan.

2. Get the buttered pan quite hot (you should be able to flick a bit of water on it and have it sizzle). Then, drop a healthy scoop of batter (approximately 3 tablespoon or so) into the frying pan. You could use less batter and make several small pancakes in the same pan, but you'll create a far more formidable pancake monster if you use the entire pan for one pancake at a time.

3. Cook until nicely golden brown on the bottom. This shouldn't take more than a minute. Once the batter starts to bubble up around the edges, it's time to add the extra ingredients.

4. Drop in your M&M's, Reese's Pieces or chocolate chips. Use enough to so that each bit of the pancake has equal coverage. Add a tiny bit more batter to cover the sweets you just added.

5. Gently turn the pancake with a spatula or large wooden spoon and cook for about another 45 seconds. It may spill and drip around a bit, but don't worry: all great pancakes have their imperfections.

6. Serve immediately with butter and maple syrup on top.



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