|
American buttermilk pancakes
Makes 14-15 x 7cm/3in pancakes
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
175ml/6fl oz buttermilk1 egg, preferably free-range15g/½oz butter, melted50g/2oz tapioca flour25g/1oz fine cornmealgood pinch of salt1 tsp bicarbonate of sodaclarified butterTo servebuttercrispy baconmaple syrup
Method
1. Mix the buttermilk, egg and melted butter in a large bowl, until smooth and blended. Sift together the tapioca flour, fine cornmeal, salt and bicarbonate of soda and gently stir into the buttermilk only until the ingredients are moistened - don' t worry about the lumps. 2. Heat a heavy iron or non-stick pan until medium hot. Grease with a little clarified butter. Spoon one generous tablespoon of batter onto the pan and spread slightly with the back of the spoon. 3. Cook until the bubbles rise and break on the top of the pancake. Flip over gently. Cook until pale golden on the other side. Remove and keep warm. Continue until all the batter has been used. 4. Spread each pancake with butter and serve a stack of three per person with crispy bacon and maple syrup.
Previous: American baked cheesecake, Amaretto vanilla custard, Amaretto Coconut Cream Pie, Amaretti biscuits, Amaretti,
Next: American pancakes, American pancakes with crisp bacon and maple syrup, Amersham pork chops with Barnet celeriac mash and apple and ale gravy, Amy' s Lemonade Mousse, An authentic ragu bolognese,
|