Ahh pancake day.
My favourite English tradition.
The reason? You get an excuse to have pancakes for breakfast, lunch and dinner!
You also get to go along to the Breakfast club’s pancake eating contest (12 pancakes in fifteen minutes)!
However, having just come back from the land of real pancakes (USA) I couldn’t deal with having CREPES on Pancake day. For me, pancakes should be thick, pillowy, and stacked high.
- 2 mugs of flour
- 2 teaspoom of baking powder
- 2 teaspoon of baking soda
- 2 teaspoon of salt
- 2 tablespoon of brown sugar
- 2 eggs
- 3 mugs of buttermilk
- 4 tablespoon room temperature butter
- Whisk all the dry ingredients together in a deep bowl
- Add the remaining ingredients and whisk briefly (DO NOT OVERWHISK as the pancakes will come out flat). There will be a few lumps.
- Heat a non-stick pan. It is ready when water evaporates immediately on touching the pan.
- Add a tiny knob of butter to the pan. This will help the pancake flip and also adds and nice nutty flavour.
- Spoon on one tablespoon of the mix onto the pan. Do not touch the pan until you can see bubbles forming (like an English muffin). I suggest that you use the first pancake as a tester.
- Get a spatula under the pancake and flip in one smooth motion.
- Repeat until you have a stack of pancakes.
- Add filling/condiment of your choice.
These pancakes (cloudcakes) are super fluffy, light and have a touch of tartness from the buttermilk. Even my extremely picky sister had 5 of these for breakfast – meaning that it passed the test!
I typcially have maple syrup and applewood smoked bacon on these; however, peanut butter and ice cream, cream cheese and oreos, jam and clotted cream and fruit medleys with yoghurt all work well too.