Here’s the pancake recipe I use.
- 1 cup (125g) plain flour (not self-raising)
- 2 tablespoons (25g) sugar
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (2g) baking soda
- 1/2 teaspoon (3g) salt
- 1 egg
- 3/4 cup (180ml) buttermilk
- 2 tablespoons (30g) butter, melted
- Sift the flour, sugar, baking powder, baking soda and salt into a bowl.
- Crack the egg into a smaller bowl and whisk with the buttermilk and melted butter.
- Add this to the flour mixture and mix well until lumps are gone. I use a whisk.
- Spoon out onto a medium heat pan, greased lightly with butter.
- If you don’t have buttermilk, you can hack it by using whole milk instead and mixing in 2 tablespoons of plain white vinegar. Let it sit for about 5-10 mins before using. It kinda curdles the milk and gives it a sour flavor. It’s close enough.
- Fresh blueberries are best and freeze really well. You can add frozen blueberries to the batter and they’ll heat up while cooking. I buy them when they’re on sale and freeze them for later – they keep for months.
- A real New England version of this recipe is to substitute the sugar for maple syrup in the batter. It creates a nice crisp edge to the pancake.