These pancakes are very quick to make and don’t require any resting time.
The buttermilk reacts with the self-raising flour and creates incredibly light and flu y pancakes. The key is to not whisk the batter too much – some lumps are expected and totally fine. Whisking the wet and dry ingredients separately ensures minimal mixing is required when it comes to bringing it all together. Serve the pancakes with lightly salted butter, maple syrup and plenty of blueberries.
250g self-raising flour
2 tablespoons caster sugar
1 teaspoon fine salt
350 ml buttermilk
2 teaspoons pure vanilla extract (see Note)
60 g unsalted butter, melted and cooled, plus extra for frying
neutral vegetable oil, for frying
lightly salted butter
Place the flour, sugar and salt in a large bowl and whisk to combine.
In a separate bowl, add the remaining ingredients, except the vegetable oil, and whisk to combine. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Whisk until only just combined; some lumps are totally fine. Be really careful not to overmix the batter.
Heat a little butter and oil in a large frying pan over medium heat. Scoop 80 ml (1/3 cup) measurements of batter into the pan and cook for about 3 minutes or until bubbles form on the surface. Flip and cook for 1 minute more. Repeat with the remaining batter until it is all used up.
Serve with lightly salted butter, maple syrup and blueberries.
NOTE: To make your own vanilla extract, place any used vanilla pods into a jar of rum or vodka. Keep adding to the jar and, as the months go by, the vanilla pods will flavour the alcohol and create vanilla extract. Store in the pantry away from light.
Recipe from Around the Table by Julia Busuttil Nishimura (published by Plum)
As part of