Say no to flat pancakes! Pancake Day Recipe

Say no to flat pancakes!

This year we're all about fat, fluffy, tasty pancakes - and what better way to share that than through our amazing pancake recipe. Follow the below step by step recipe and instructions so this year you can say no to flat pancakes - and hello to fat pancakes! 

Recipe (makes around 6 fat pancakes) 

Ingredients: 

300g self raising flour 

60g caster sugar 

1.5 tsp baking powder 

300ml buttermilk (don't worry - you can use full fat or semi-skimmed. If so we recommend you also add 1 tbsp of white or cider vinegar, or lemon juice, but these aren't required) 

2 eggs 

60g unsalted butter, plus butter for cooking

Toppings - we recommend bacon and maple syrup! But why not try lemon and sugar, bannana and cream, or blueberries and strawberry. 

Method

1) First we need to prepare a couple of ingredients. If you aren't using buttermilk, you can either simply use normal milk, or make your own buttermilk. If you'd like to make your own (for extra tasty, extra buttery pancakes) then add 1 tbsp of white or cider vinegar, or 1tbsp of lemon juice to 300ml of milk. Leave this to one side for at least 15 minutes. Your milk should go a little lumpy.

2) Melt down your butter in the microwave (or in a pan if you don't have one) and leave to one side to cool. Sieve 300g of self raising flour into a mixing bowl, and add 60g of caster sugar and 1.5 tsp of baking powder. Mix well with a whisk. 

3) In a separate bowl add your 300ml of buttermilk and 2 eggs, whisk or beat together until well mixed. Slowly add your butter and mix - just make sure your butter is cool - don't worry if your butter goes a little lumpy once you add it. 

4) Create a well shape in your flour/sugar bowl, add all of your wet mix (milk, eggs, butter), and with a wooden spoon begin to mix the 2 together slowly. Important: do not mix together for a long time, mix for only around 10/15 seconds - you want to bind the ingredients together but you don't want to work the gluten in the flour too much, this will lead to tough, bread like pancakes. You don't need to worry about getting rid of all the lumps, they will disolve! 

5) After mixing, your batter should be quite lumpy. You now want to put your mixture to one side for around 15-20 minutes. This will let the batter rest and the lumps should disolve. 

6) Heat your oven to around 100 degrees. To cook your pancakes, heat a frying pan over a medium heat. Add 1 tsp of butter, once the butter has melted and is bubbling, ladel 1 spoon of batter into the pan. If your batter is quite thick and doesn't melt into a round shape, use your ladel to work the mixture a little into a circle shape. 

If you're adding any topping to the inside of your pancake, such as bananas, blueberries, chocolate chips, this is the stage that you should add them. 

7) Leave to cook until the top starts to bubble quite abit and the edges around the top start to appear dryer (as they're cooking). Once you're at this stage, either use a spatchula to flip the pancake - or if you're feeling adventureus, try to flip them using the pan! 

8) Cook this side for a couple of minutes - you'll know it's cooked once the other side has become brown, similar to the first side. Wrap the pancake in foil and add to the oven to keep warm. Repeat the cooking steps until all your batter is used up! 

9) Stack your pancakes as high as you dare! Dench in whatever toppings you want and devour, as you say no to flat pancakes.