These fluffy American-style buttermilk pancakes are best made fresh and served with sweet or savoury topping and healthy extracts.
Preparation time: 10 minutes
Serves: 6
Ingredients for the crepe pancakes:
100 g plain flour
284 ml buttermilk
2 egg
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
1 tbsp Light brown sugar
25 g melted butter
a pinch of salt
Extra virgin olive oil for frying
Method:
- Mix the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Whisk the eggs, buttermilk and melted butter together. Add them into the flour mixture. Whisk them all together until the batter is thick and smooth.
- Heat a small frying pan, preferably non-stick, and brush lightly with olive oil. Drop 1 or 2 large spoonful of batter into the pan to make pancake about 10cm in diameter. When the surface has dulled slightly and bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.
- Slide the pancake into a plate and add the toppings and extracts of your choice.
Suggested Sweet topping - Full fat Greek style yoghurt, pistachios, rose petals, pomegranate seeds, honey and sprinkle of our award winning Cardamom extract on the top.
Suggested Savoury topping - Blanched spinach, poached egg, sauteed cherry tomatoes, balsamic vinegar. Sprinkle Ginger &/or Cumin extract on the top of one of the toppings.
