The perfect Pancake Day recipe

With Pancake day soon upon us, it seemed only courteous to include one of my own winning recipe’s for all you enthusiasts out there. Who doesn’t love an excuse to dust off the pancake pan and get flipping, after all?

These American-style versions are beautifully light and fluffy with the addition of buttermilk. Versatile too, make substitutions depending on what ingredients lie in your fruit bowl and store cupboard. Bananas and hazelnuts would work equally well. It’s also worth noting any left over pancakes will freeze well.

Short and sweet I promise (pun intended, sorry), now for the all important facts. Pancake Day, also referred to as Shrove Tuesday, Fat Tuesday and Mardi Gras (which is French for ‘Fat Tuesday’), is the last day of feasting before Lent begins on Ash Wednesday. Traditionally an opportunity to use up all the eggs, fats and dairy that aren’t allowed during the ensuing 40 days of restraint.  On that note, time is of the essence, so stack em’ high, and unashamedly get your fill!

Pancakes with caramalised walnuts, berries & maple syrup

Pancakes with caramelised walnuts, berries & maple syrup

Makes 10-12 pancakes

Prep 25 minutes
Cook 15 minutes

150g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
40g caster sugar
2 large eggs
125ml buttermilk
25g butter, melted
olive oil
maple syrup, for serving
100g berries, such as raspberries, strawberries and blackberries
For the caramelised nuts
75g walnuts, roughly chopped
25g caster sugar
25g butter
1 tsp ground mixed spice

1. Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and mix together, then make a well in the centre. In another bowl whisk the eggs, then add the buttermilk and melted butter. Pour this into the well of dry ingredients and gradually whisk in. The batter is ready to use now or it can rest for an hour or so.

2. Heat a large frying pan over a medium heat and oil it lightly. Drop large spoonfuls of the batter into the hot pan, leaving spaces between them. Cook for 1-2 minutes or until bubbles appear on the surface, then use a fish slice to turn them over and cook on the other side, until golden brown. Keep warm in a low oven while you cook the remaining pancakes.

3. Meanwhile, heat a separate pan adding all the ingredients for the caramelised nuts and stir for approximately 5 minutes, or until the nuts begin to caramelise. Serve the pancakes in stacks with the nuts and berries divided equally and finish with a drizzle of maple syrup.

Recipe, styling and photography: Natalie Seldon

 

About prettyediblestylist

Cookbook author, Food and recipe writer, Food and Prop stylist, Photographer, Jo Malone London stylist, Estella Cupcakes founder. Instagram: @prettyediblestylist
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